Lentil bolognese
A hearty vegetarian bolognese made with lentils, mushrooms and tomatoes, slowly simmered for rich flavour and perfect served over pasta.
Updated : 30 December, 2025
Easy
About 20 min.
Ingredients
0.5 tablespoon
Olive oil
1
Celery stalk
1
Onion
1
Carrot
100 grams
Mushroom
400 grams
Canned tomatoes
1 tablespoon
Tomato purée
1 teaspoon
Dried oregano
200 grams
Green lentils
100 milliliters
Red wine
500 milliliters
Vegetable broth
0.5
Lemon
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large frying pan over a medium–low heat. Add the chopped celery, onion and carrot, season with a pinch of salt and plenty of black pepper, and cook gently for about 15 minutes, stirring from time to time, until the vegetables are soft.
Step 2
Add the finely chopped mushrooms, turn the heat up slightly and cook for around 5 minutes, until their liquid has been released and evaporated.
Step 3
Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and let it bubble for 1 minute. Add the vegetable stock. Bring the sauce back to the boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are tender. Taste and adjust the seasoning; if the sauce is a little salty, balance it with a generous squeeze of lemon juice.
Step 4
Meanwhile, cook the pasta following the packet instructions. Drain well and serve topped with the lentil bolognese.
Author note
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