Lentil bolognese recipe

IMG_5892Not only is it steadily creeping into winter, but it’s also the day before payday for me, so cooking needs to be cheap and filling. All hail the wonderful lentil! I always have bags of dried lentils in my cupboards which are perfect for such occasions.

This particular dish is also a combination of what veg I had in my fridge last night, so feel free to adapt this to what you have, or what you like. This is just a simple, fast recipe to show that veggie vegan food can be easy and filling.

I know it’s not a traditional bolognese but I serve it with spaghetti and can’t think of a better name for it!


Lentil bolognaise

  • Servings: 4
  • Print


  • 1 cup of green lentils
  • 1 tsp vegetable oil
  • 1 clove of garlic, crushed
  • 2 carrots, peeled
  • 1/2 courgette
  • 1/2 cup mushrooms
  • 2 – 3 florets of brocoli
  • 1 cup of kale
  • 1 tin of chopped tomatoes
  • 1 tsp nutritional yeast (optional)
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp wholegrain mustard
  • Salt & pepper to taste


Slice the carrots, courgette, mushrooms and brocoli. Heat the oil over a medium heat then lightly cook the garlic. Add the carrots and cook for 2-3 minutes. Add the courgettes, brocoli and mushrooms then mix.

Add the chopped tomatoes, lentils, herbs and mustard and cook on a low heat for 15 minutes.

Add the kale then salt and pepper to taste. Mix and allow to simmer for 5 more minutes. If the liquid has evaporated add a little water.

Ensure the veg and lentils are cooked and then serve. I love it over wholemeal spaghetti!


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