Lentil Bolognese

A hearty and comforting plant-based bolognese made with green lentils, crushed tomatoes, carrots, celery and a touch of parmesan, simmered until rich and thick, served over whole wheat spaghetti.

Ingredients

  • 150g green lentils (dried)
  • 200g whole wheat spaghetti
  • 1 can (400g) crushed tomatoes
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 300ml vegetable broth
  • 2 tbsp grated parmesan (or vegetarian alternative)
  • A small splash of balsamic vinegar for depth
  • Salt and pepper to taste

Instructions

Phase 1: Sautéing the Aromatics

  1. Rinse the green lentils under cold water and drain well.
  2. Heat olive oil in a large pan over medium heat. Add the onion, carrot and celery and sauté for about 6–7 minutes until softened and lightly golden.
  3. Add the garlic and tomato paste, stir for 1–2 minutes until fragrant and the paste darkens slightly.
  4. Pour in the balsamic vinegar to deglaze, scraping up any browned bits.

Phase 2: Simmering the Sauce

  1. Add the lentils, crushed tomatoes, vegetable broth, oregano, basil and bay leaf. Stir to combine.
  2. Bring to a boil, then reduce heat to low, partially cover and simmer for 30–35 minutes until the lentils are tender but not mushy and the sauce has thickened. Stir occasionally and add a splash of water if it gets too dry.

Phase 3: Pasta and Assembly

  1. Meanwhile, cook the whole wheat spaghetti in well-salted boiling water until al dente (usually 8–10 minutes). Reserve a small cup of pasta water before draining.
  2. Remove the bay leaf and season the bolognese with salt and pepper. Add a splash of pasta water if needed to loosen the sauce.
  3. Toss the spaghetti directly into the sauce so every strand is evenly coated, then serve topped with grated parmesan.

Notes

Note

Green lentils hold their shape better than red lentils, giving a meatier texture to the bolognese. The sauce tastes even better the next day as the flavours develop overnight. For extra richness, stir in 1 tablespoon of low-fat crème fraîche at the end.

Variations

  • Mushroom Lentil Bolognese: Add 150g finely chopped cremini mushrooms with the vegetables for extra umami depth.
  • Lentil Bolognese with Zucchini Noodles: Replace the pasta with spiralized zucchini for an even lower-carb version.
  • Smoky Lentil Bolognese: Add 1 tsp smoked paprika for a subtle smoky flavour.
  • Cheesy Baked Version: Transfer pasta and sauce to a baking dish, top with mozzarella and bake at 200°C for 15 minutes.
  • Red Wine Bolognese: Replace 100ml of the broth with dry red wine for a deeper, more classic flavour.

Troubleshooting

  • Lentils are still crunchy: If the lentils are not tender after 35 minutes, add another 50ml of broth and simmer for an additional 5–10 minutes.
  • Sauce is too watery: Simmer uncovered for the last 5–10 minutes to allow excess moisture to evaporate.
  • Sauce is too thick: Stir in a few tablespoons of the reserved pasta water to loosen the consistency.
  • Lentils turned to mush: Ensure you use green or brown lentils, as red lentils break down too quickly and will ruin the texture.
  • Flavour is flat: Add an extra splash of balsamic vinegar or a pinch of salt at the very end to brighten the dish.