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

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


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


  • 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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