Hearty Lentil Bolognese

Hearty Lentil Bolognese

This is such a comfort meal. Rich in colour and flavour, this vegetarian dish is bursting with vegetables and is one of those versatile dishes that you can easily re-create several nights in a row – be it as filling in tacos/tortillas or jacket potatoes, as a vegetarian spaghetti bolognese, or in a lasagna.


Serves 4 people

  • 1 tbsp avocado oil (or oil of choice)
  • 1 large onion, finely chopped
  • 2 garlic cloves
  • 5 large carrots, finely chopped
  • 1 leek, finely chopped
  • 4 celery stalks, finely chopped
  • 250 gm (1 cup) red lentils
  • 2 tsp salt
  • pinch black pepper
  • 5-6 tsp dried oregano
  • 2 bay leaves
  • 2 tsp dried basil
  • 400 gm (1 can) tomatoes
  • 3 tbsp tomato paste
  • 1-2 tsp coconut sugar
  • 650 ml water/vegetable stock (in which case you may not need as much salt)
  • Nutritional yeast or parmesan cheese to top
  • Pasta – any type (I typically go for a brown rice pasta or buckwheat spaghetti)


  1. Heat oil in large pot (I like using a dutch oven) and saute onion for a few minutes until translucent.
  2. Add garlic, carrot, celery and leek and cook until all the vegetables are soft. About 5 minutes
  3. Add lentils, tomatoes, water/stock and herbs + spices and combine with a spoon. Lower heat and leave to simmer for 45-50 minutes, checking on it every now and then.
  4. Add seasoning if needed. Once done, serve with pasta and top with a little fresh grated parmesan (or nutritional yeast) and basil or parsley leaves.

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