5 from 1 vote
Basic Lentil Bolognese
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

An essential recipe for the vegan kitchen. This lentil version of a classic bolognese is delicious, versatile and easy

Course: Main Course
Cuisine: Italian, Vegan
Servings: 6
Author: Louise-Claire Cayzer
  • 1 tin tomatoes
  • 2 Tbs tomato paste
  • 1 large onion very finely chopped
  • 1 large carrot very finely chopped
  • 1 Tbs olive oil
  • 500 g cooked puy or green lentils Tinned or pre-packed is fine.
  • cup red wine
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp Marmite or Vegemite Or other yeast extract
Optional Extras- Add All or None of these. Create your Bolognese as you like it!
  • Optional extras- add all or none of these!:
  • 1 tsp Chilli powder
  • Handful halved cherry tomatoes
  • A few drops of liquid smoke
  • Fresh herbs to sprinkle on at the end
  • 3-4 cloves garlic
  • 50 g Dried Soya Mince (This creates a more "meaty" Texture. N.B. you will need to add a little extra water if using this)
  1. In a large pan sautee the onions, garlic (if using) & carrot in the olive oil until soft.

  2. Add the tomato paste and stir until combined. 

  3. Add the lentils, herbs, wine, tin of tomatoes, Marmite or Vegemite plus any other optional extras and simmer for around 20 mins.

  4. Serve over spaghetti, or as a filling for a pie or with some mash. 

Recipe Notes

This recipe freezes well so make double or triple and freeze in portions for the basis of a quick and easy meal.