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Lentil Bolognese

Lentil Bolognese

A really lovely vegan version of an Italian classic. Tasty and filling without the bloat.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2


  • One red onion
  • 2 garlic cloves
  • 1 400 g tin of tomatoes
  • Medium blob of tomato purée
  • 150 ml veg stock
  • 1 teaspoon of balsamic
  • A splash of Tabasco
  • Pinch of dried basil
  • 250 g lentils
  • Salt and pepper


  • To make soften the onion and garlic for 2-3 minutes.
  • Then add all the remaining ingredients except the lentils, season well. Simmer for 15 minutes and add the lentils.
  • Heat the sauce with the lentils in through for a further five minutes and then serve up and enjoy.


I added half a red pepper, some celery and some tomatoes to bulk it out, but it works great with any vegetable to be honest.
Serve with whatever accompaniment you like! I opted for courgetti, but you can have it on anything from pasta to a baked sweet potato!