Vegan lentil bolognese


A tasty tasty way to enjoy bolognese without meat- a rich lentil ragu

10 mins

50 mins

213 kcals

serves 6



I’ve been trying to find ways to get more legumes into our diet, and I have been dying to try out a lentil ragu recipe after seeing the idea on Pinterest!

I used puy lentils, although you could also use green lentils- personally I would avoid red lentils as they can go very mushy, but I’ve seen some versions that do use them.

One of the keys to a good bolognese sauce is giving it a nice long simmer, and this therefore works really well with dry lentils, as they have time to cook to perfection in the sauce.

This is a great healthy, lean alternative to using meat- and also a great meal to try if you have kids- mine loved it and said they preferred it to regular bolognese!

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Vegan lentil bolognese

  • Author: Pip Payne
  • Total Time: 1 hour
  • Yield: 6 1x


A tasty way to enjoy bolognese without meat- a rich lentil ragu 



  • 350 g puy or green lentils (dried)
  • 1 onion
  • 1 stick celery
  • 4 cloves garlic
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp oregano
  • 1 litre vegetable stock (vegan friendly)
  • Cooking spray/spray oil
  • Fresh basil and/or parsley to garnish
  • salt & pepper


  1. Finely chop the onion, celery and garlic (or whizz them up in a food processor
  2. Fry gently (using cooking spray or spray oil) for about 5 minutes until soft
  3. Stir through the lentils, and add in the chopped tomatoes, tomato puree, oregano and half the vegetable stock
  4. Simmer gently for 25 minutes, stirring occasionally
  5. Add the remaining vegetable stock, stir through, and simmer gently for another 20 minutes, until the lentils are cooked through.
  6. Add salt and pepper to taste
  7. Serve garnished with torn basil and chopped parsley
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course

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