Lentil Bolognese with Spaghetti

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Sometimes, the only way to end the day is with a hearty bowl of pasta.

Ok. Ok.

Most of the time, the only way to end the day is with a hearty bowl of pasta!

I love how versatile pasta dishes can be: you can have a rich, hearty meal like this lentil spaghetti bolognese perfect for cosy nights in, or you can have a light, summery pesto pasta dish that leaves you satiated but not stuffed.

My lentil spaghetti bolognese took some time to master.

I constantly changed my recipe to try to get the deepest, richest flavour possible.

I knew I had succeeded when I served this dish up to my Dad (who begrudgingly tries to cut down on his meat intake), and he actually loved it.

This lentil spaghetti bolognese is perfect for batch-cooking so you’ve got lots of leftovers for lunches and dinners for the next few days – I find the lentils actually take on even more flavour the longer they mix with the other ingredients.

This lentil spaghetti bolognese is perfect as a wintery, comforting meal – but I enjoy is just as much when the sun is shining and I can pretend I’m in Italy chowing down on my pasta!

Yield: 4 portions

Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

A gorgeously rich, hearty spaghetti bolognese sauce made with brown lentils and a splash of red wine for extra flavour.

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 200g dried brown lentils
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 2 cloves of garlic
  • 200mls red wine
  • 2 Bay leaves
  • 300mls vegetable stock
  • 1 tbsp tomato puree
  • 1 tin of chopped tomatoes

Herbs:

  • salt & pepper
  • oregano
  • thyme
  • pinch of cayenne pepper
  • rosemary

Instructions

  1. Dice your onion, celery, and carrot, and mince your garlic
  2. Heat 1 tablespoon of oil in a heavy bottomed pan and saute the onion, celery, carrot and garlic mix for 10 minutes until soft and translucent
  3. Add the herbs, red wine and bay leaves and allow to cook for another 3 - 5 mins
  4. Add the lentils and stock and allow to cook at a simmer for 25 mins - adding more water as requiredΒ 
  5. Add the tomato puree and chopped tomatoes, bring to the boil and then simmer for a further 30 mins. Add more water and season as required.
  6. Serve with spaghetti and (optional) a sprinkle of vegan cheese as pictured!

Notes

I love the Vegusto No-Moo Piquant Vegan Cheese with my spaghetti bolognese, but this is option!

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