Rich Lentil Bolognese

75 min · Easy · Serves 4

840 kcal per serving · 36g protein

A plant-based bolognese that rivals the classic — brown lentils, mushrooms, and a splash of balsamic create deep, meaty flavour. Serve with any egg-free pasta.

Ingredients

• 240 g Brown lentils (dry)
• 320 g Chestnut mushrooms
• Carrot × 2
• Celery stalk × 2
• Onion × 2
• 8 cloves Garlic
• 800 g Chopped tomatoes (canned)
• 4 tbsp Tomato paste
• 600 ml Vegetable stock
• 4 tsp Balsamic vinegar
• 4 tsp Soy sauce
• 2 tsp Dried oregano
• 400 g Spaghetti or egg-free tagliatelle
• 4 tbsp Olive oil
• 400 ml Water
• 8 g Salt

Method

1. Rinse the Lentils

   

   Rinse brown lentils thoroughly under cold running water until the water runs clear. Set aside.

2. Finely dice onion

   

   Finely dice onion, carrot, and celery (the classic soffritto) — aim for pieces the size of the lentils.

3. Finely chop mushrooms

   

   Finely chop mushrooms until they resemble ground meat. A food processor pulsed 6-8 times works perfectly.

4. Heat olive oil

   

   Heat olive oil in a heavy pot over medium heat.

5. Add onion

   

   Add onion, carrot, and celery with a pinch of salt.

6. Cook 8 minutes

   

   Cook 8 minutes until soft and sweet.

7. Add mushrooms and turn up the heat

   

   Add mushrooms and turn up heat — cook 6-8 minutes until the moisture has fully evaporated and they start to brown.

8. Stir in minced garlic

   

   Stir in minced garlic, oregano, and tomato paste.

9. Cook 1 minute

   

   Cook 1 minute until the paste darkens.

10. Add the rinsed lentils

    

    Add the rinsed lentils and stir to coat.

11. Pour in chopped tomatoes

    

    Pour in the chopped tomatoes, vegetable stock, water, balsamic vinegar and soy sauce.

12. Bring to a boil

    

    Bring to a boil, then reduce to a gentle simmer.

13. Cover partially and cook

    

    Cover partially and cook for 35-45 minutes, stirring occasionally, until lentils are tender and sauce is rich.

14. Top up

    

    Top up with a splash of stock or water if the pot starts drying out before the lentils are soft.

15. Cook Pasta & Serve

    

    While the sauce finishes, cook pasta in a large pot of heavily salted boiling water until al dente — tender but still with a slight bite. Reserve about 250ml of pasta water.

16. Toss drained pasta with sauce

    

    Toss drained pasta with sauce, adding splashes of pasta water until silky. Taste and adjust salt.

17. Store for meal prep

    

    For meal prep, store sauce separately from pasta.

More to cook

• Classic Spaghetti Bolognese55 min
• Bulgarian Lentil Soup55 min
• Creamy Tomato Basil Soup55 min
• Minestrone with White Beans40 min