Olive Magazine
Lentil Bolognese Recipe

Vegetarian lentil bolognese

Published: February 5, 2015 at 4:12 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal394
fat8.1g
saturates1.1g
carbs49.2g
fibre14.9g
protein23.7g
salt0.9g
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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.

Ingredients

  • 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

Method

  • 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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