Lentil Bolognese Recipe

Vegetarian lentil bolognese

  • serves 4
  • Easy

This Puy lentil bolognese is a great vegetarian alternative for when you don't want to use a meat substitute but still want a substantial meal. Plus, it's easy to make and healthy


Try this veggie twist on a bolognese, or make our classic spaghetti bolognese recipe and vegan bolognese.

For more meat-free options, check out our vegetarian carbonaravegetarian pasta bake, vegetarian meatballs and other vegetarian recipes.



  • olive oil
  • onion 1 large, finely chopped
  • carrots 2, finely diced
  • celery 2 sticks, finely diced
  • garlic 2 cloves, crushed
  • dried chilli flakes ½ tsp (optional)
  • chestnut mushrooms 200g, diced
  • Puy lentils 300g
  • chopped tomatoes 400g tin
  • tomato purée 3 tbsp
  • dried oregano 1 tsp
  • bay leaves 2
  • vegetable stock 1 litre
  • tagliatelle 300g, to serve
  • Grana Padano or vegetarian alternative to serve


  • Step 1

    Heat 2 tbsp oil in a large pan and add the onion, carrots, celery, garlic and dried chilli (if using). Cook for about 10 minutes until softened. Add the mushrooms and cook for 5 minutes until softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 25-30 mins until the lentils are tender but not mushy and the sauce is thickened. Serve with the tagliatelle and some grated grana padano.

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Nutritional Information

  • Kcals 394
  • Fat 8.1g
  • Saturates 1.1g
  • Carbs 49.2g
  • Fibre 14.9g
  • Protein 23.7g
  • Salt 0.9g