Lentil Bolognese

Source: Canva

This lentil Bolognese proves you don’t need meat to enjoy a hearty bowl of pasta. Packed with brown or green lentils, onions, carrots, and plenty of garlic, it brings the comfort of a classic Italian sauce with the added bonus of fibre, plant-based protein, and steady energy. A splash of red wine and fresh herbs makes it taste indulgent, but it’s budget-friendly and simple enough for a weeknight. For anyone trying to cut back on processed foods and find healthier swaps the whole family will enjoy, this recipe is a keeper. Serve it with wholewheat spaghetti, fresh basil, and a sprinkle of Parmesan and expect empty plates!

Ingredients

1 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely chopped

1 stick celery, finely chopped (optional but traditional)

1 red pepper

4 cloves garlic, minced

2 tbsp tomato paste

400 g can chopped tomatoes

2 cans of cooked brown or green lentils

Splash of red wine (optional)

1 tsp dried oregano

1 tsp dried thyme

1 tsp chilli powder (optional)

Salt and freshly ground black pepper, to taste

Water or vegetable stock, as needed

Grated Parmesan for serving

Wholewheat spaghetti or pasta

Fresh basil to serve

Method

1. Prep & sauté: Heat olive oil in a large pan over medium heat. Add onion, carrot, celery red pepper and garlic. Sauté until softened.

2. Build flavour: Stir in the tomato paste and cook until it starts to bubble and deepen in color (this deepens flavour).

3. Add the core ingredients: Mix in the tinned tomatoes, tinned lentils, dried herbs, and a splash of red wine if using.

4. Simmer: Reduce heat and let gently simmer for about 20 minutes, stirring occasionally. Add a splash of water or stock if it seems dry.

5. Adjust & finish: Taste and season with salt and pepper.

6. Serve: Spoon over pasta, sprinkle with Parmesan or cheese and some fresh basil.