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Lentil Bolognese

A warning vegan recipe – Super easy, a good source of plant protein and it makes for tasty leftovers!


  • 1 small onion, diced
  • 1 large carrot, finely chopped
  • 1 tsp minced garlic
  • 1 tbsp dried thyme
  • 1 tsp chilli flakes
  • 2 tbsp tomato paste
  • 1 x 400g tinned tomatoes
  • 240g dried red or green lentils
  • 80ml vegetable broth
  • Olive oil
  • Salt and pepper to taste
  • Spaghetti to serve (I used black bean spaghetti)


(Serves 3-4)

  1. In a large pan over medium heat, sauté the onions and carrots in olive oil for 5 minutes.
  2.  Add the garlic and dried thyme and sauté for 2 to 3 minutes.
  3. Add the tomato paste, broth, and tomatoes and stir to incorporate well. Add the lentils and mix well for 5 to 7 minutes. Season with salt and pepper.
  4. Bring to a boil and then reduce the heat and let simmer for 25 to 30 minutes.
  5. Cook spaghetti according to the pack instructions.
  6. Divide the cooked spaghetti amongst 4 portions and spoon the lentil mixture on top of each. Enjoy!