Vegan Lentil Bolognese

This is a delicious and nutritious vegan bolognese. Easy to make and filled with goodness!

This is one of my favourite go-to recipes. I tend to make it in bulk and then freeze half of it for later (if you want to do the same, just double the ingredients!). This is perfect with pasta, on toast, or used as the filling for a cottage pie or lasagne. It is an easy one pot meal, which is super versatile, incredibly tasty and packed full of goodness.

N.B. Lentils are a brilliant source of protein for vegetarians and vegans, so you still get all those meat benefits but in a far healthier and more sustainable form!

Serves 4 – 6


  • 1 Onion
  • 1 large Carrot
  • 2/3 Celery Sticks
  • 2 Garlic Clove (crushed)
  • 1 Can Chopped Tomatoes
  • 1 Cup Green Lentils
  • 1tsp Oregano
  • 3 Bay Leaves
  • 1tbsp Tomato Puree
  • 300ml Vegetable Stock
  • Good Glug of Red Wine
  • 2tbsp Olive Oil
  • Salt and Pepper


Dice the onions, carrot and celery whilst heating the olive oil in a large saucepan. Add the onions, frying for around 5 minutes, and then add the carrot, celery and crushed garlic. Cook for a further 15 minutes, stirring occasionally, until the onions are soft and translucent.

Add the lentils, oregano and bay leaves, giving it a good stir so it is well mixed together. Add the chopped tomatoes, vegetable stock, tomato puree and a good glug of red wine! Stir well and bring to a simmer, adding salt and pepper to taste.

Allow the bolognese to cook for around 1hr (so the flavours really infuse – the longer it cooks the better!) or until the lentils and vegetables are soft. Add more water / stock if it looks like it is becoming too dry.

Serve with pasta for a tasty and warming meal, adding some vegetarian parmesan or cheese if needed!

Hope you guys enjoy – let me know how it goes!

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