Spaghetti bolognese might sound ordinary, but it’s my favourite comfort dinner — a true crowd-pleaser. This lentil bolognese is a fresh, satisfying twist on the classic. Packed with nourishing ingredients, it delivers deep, savoury umami, plenty of vegetables and tender lentils. It’s simple to make and impossible to tire of.
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WHY SHOULD I COOK IT?
This is a rich, hearty sauce with deep umami flavour from miso, balsamic and soy, combined with tender puy lentils and lots of vegetables. It’s a one-pot recipe that’s economical yet indulgent when served with pasta and a glass of red.
WHAT’S THE OCCASION?
Make it on the weekend for easy weeknight dinners, feed a crowd without fuss or freeze portions for quick midweek meals. It’s perfect for vegans and plant-forward eaters but satisfies meat-eaters too.
HOW LONG WILL IT TAKE ME?
Allow about 15 minutes to prep and roughly 1 hour 10 minutes to cook. Hands-on time is around 25 minutes with occasional stirring while it simmers.
IS IT DIFFICULT?
Not at all. The most time-consuming part is chopping the vegetables finely. The recipe is cooked in one pot, so cleanup is easy. Difficulty: 5/10.
WHY IS IT HEALTHY?
Lentils are high in fibre and plant protein, count towards your 5-a-day and are budget-friendly. A serving of this lentil bolognese with whole-wheat pasta contains considerably more dietary fibre than a typical meat bolognese.
WHAT EQUIPMENT DO I NEED?
A heavy-based lidded pot or cast-iron casserole is ideal, but a deep saucepan with a lid will work. You’ll also need a knife, chopping board and a spoon for stirring.
TIPS FOR THE BEST LENTIL BOLOGNESE EVER
- Sweat the veg. Cook the onion, carrot and mushrooms slowly until soft and almost caramelised. Properly softened veg gives the sauce a better texture and sweeter flavour.
- Season as you go. Plant-based dishes need good seasoning to sing. Add salt lightly while cooking and adjust more at the end. Coarse sea salt works well if you prefer a crunchier finish.
- Use umami boosters. Miso, soy/tamari and balsamic deepen the sauce and replace the savoury richness you’d get from meat. Red wine adds classic bolognese depth but can be swapped for extra stock if you prefer.
This lentil bolognese is a favourite for good reason — it’s comforting, reliable and versatile. Whether you’re following a vegan diet or simply cutting back on meat, it’s worth making again and again.
G x
BEST EVER LENTIL BOLOGNESE
A rich, one-pot lentil bolognese loaded with vegetables, puy lentils and deep umami flavour. Great for batch cooking and enjoyed by vegans and meat-eaters alike. Vegan & GF.
Main Course
Italian
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion finely diced
- 1 carrot peeled & finely diced
- 250 g mushrooms finely diced
- 3 clove garlic minced
- 1 x 400 g can chopped tomatoes
- 2 tbsp tomato puree
- 550 ml vegetable stock
- 150 ml red wine or more vegetable stock
- 2 tbsp soy sauce or tamari
- 2 tbsp balsamic vinegar
- 1 tbsp miso paste
- 100 g dried puy lentils
- 2 bay leaves
- 2 tsp dried oregano
- 1 tsp dried thyme
- sea salt & freshly ground black pepper
TO SERVE
- your favourite spaghetti or pasta
- fresh parsley roughly chopped
Instructions
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Heat a large lidded pot or saucepan over medium heat and add the oil. When hot, add the diced onion, carrot, mushrooms and a pinch of salt. Fry, stirring occasionally, for 7–10 minutes until the vegetables are soft and translucent.
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Add the garlic and fry for about 1 minute. Stir in the chopped tomatoes, tomato puree, vegetable stock, red wine (or extra stock), soy sauce/tamari, balsamic vinegar and miso paste. Mix well and bring to a gentle simmer.
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Add the dried puy lentils, bay leaves and dried herbs. Season generously with salt and pepper, bring to the boil, then reduce heat to low. Cover and simmer gently for 40 minutes.
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Remove the lid and simmer for another 15–20 minutes until the sauce has reduced and become thick and glossy. Taste and adjust seasoning. Serve over cooked spaghetti or pasta and scatter with chopped parsley.
Recipe Notes
This bolognese will keep for up to 4 days in the fridge or up to 3 months in the freezer. Defrost in the fridge and reheat until piping hot.
Puy lentils are small, firm French lentils and are different from regular green lentils. They are widely available in supermarkets.
Gluten-free: Use tamari or a certified gluten-free soy sauce.