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    4.56 from 9 votes

    Lentil Bolognese

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    Mimi Harrison Posted on Updated on
    This comforting lentil spaghetti bolognese is such a healthy alternative to the usual meat recipe. Packed with nutrients from the veggies and lentils and so tasty with all the added spices. Delicious!
    Prep time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    £0.81
    Makes: 5
    mains
    Italian
    Freezable

    Table of Contents

    Lentil Bolognese

    by Mimi Harrison
    Print
    4.56 from 9 votes
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    £0.81
    mains
    Italian
    Freezable
    Servings: 5
    Close up shot of lentil bolognese
    MetricUS Standard
    This comforting lentil spaghetti bolognese is such a healthy alternative to the usual meat recipe. Packed with nutrients from the veggies and lentils and so tasty with all the added spices. Delicious!

    Ingredients

    • 1 onion, finely diced (£0.11)
    • 1 carrot, grated (£0.06)
    • 250 g chestnut mushrooms, finely chopped (£0.80)
    • 2 tins plum tomatoes (£0.28x2)=(£0.56)
    • 150 g green lentils (£1.15)
    • 400 g spaghetti (£0.53)
    • Bunch of fresh basil (£0.55)

    Cupboard Essentials

    • 1 tbsp olive oil
    • 1 tbsp tomato puree
    • 1 tbsp Worcestershire sauce or substitute with soya sauce if vegan
    • 1 litre vegetable stock
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 1 tsp garlic granules
    • 4 tbsp nutritional yeast
    • Salt & Pepper

    Method

    • Add the olive oil to the pan with the chopped onion, grated carrot & chopped mushrooms to sweat for around 8 minutes. Season with a pinch of salt and pepper.
    • Once everything has softened after this fry time, add the tomato puree, oregano, thyme, garlic granules and some fresh black pepper. Fry for 2 minutes before adding plum tomatoes, stock, lentils and worcester sauce. Crush the tomatoes with the back of your spatula against the side of the pan to help smooth out the sauce.
    • Simmer for 30 minute. During this period/ after 20 minutes put the pasta on to cook. Set your pasta timer one minute shy of the packet time. Stir the lentil bolognese occasionally and if it looks like it’s drying up at any point, add a splash of water (some lentils absorb more water than others).
    • After 30 minutes, the sauce should have thickened. Stir the spaghetti into the bolognese (with a splash of pasta water if needed) and continue to cook for a minute or two whilst combining. Add the nutritional yeast, half of the chopped fresh basil, reserving half to garnish. Season with a pinch of salt and pepper if needed.

    Nutrition

    Servings: 5 servings
    Fat: 5g
    Calories: 482kcal
    Carbohydrates: 79g
    Protein: 21g
    As Seen On

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    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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