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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