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  • Writer's pictureRachel Davies

Recipe: Lentil Bolognese

This protein-packed bolognese is a great alternative to the meat classic, and is a budget-friendly way to include lots of plant foods!

Serves 4


120g red lentils, rinsed

1 onion, finely chopped

2 garlic cloves, minced

2 celery sticks, finely chopped

2 carrots, grated

1 courgette, grated

1 red pepper, finely chopped

6 mushrooms, finely chopped

200ml low salt vegetable stock

400g tomato passata

1 heaped tbsp tomato purée

I tsp dried oregano

1 tsp dried basil

1 tbsp red wine (optional)

1 tbsp Worcestershire sauce (or tamari)

Black pepper

1 bay leaf


1. In a large saucepan or casserole dish, gently fry off the onion, garlic, celery, mushrooms, pepper, courgette and carrots for a few minutes.

2. Add in all the other ingredients, bring to the boil and simmer for 30 minutes. Add extra water if required.

3. Serve with/on one of the following:

· Buckwheat pasta spirals

· Whole grain brown rice

· Cauliflower rice

· Spiralised courgette

· Jacket potato

· As part of shepherds’ pie

· Cold in little gem lettuce leaves

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