Lentil Bolognese

Name: Lentil Bolognese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 300g brown or green lentils; 2 large onions, finely diced; 3 carrots, finely diced; 3 stalks celery, finely diced; 4 cloves garlic, minced; 400g crushed tomatoes; 2 tbsp tomato paste; 200ml red wine; 1 tsp dried oregano; 1 tsp dried thyme; 3 tbsp olive oil; 400g spaghetti to serve

A rich, meaty-tasting lentil ragù with red wine and herbs, as satisfying as the original. Cooking the onion, carrot and celery low and slow for a full 15 minutes builds a deep savoury base that carries the whole dish.

Total time

65 min

Prep

20 min

Cook

45 min

Difficulty

easy

Cuisine

Vegetarian

vegetarianvegangluten-free

Ingredients

300gbrown or green lentils

2large onions, finely diced

3carrots, finely diced

3 stalkscelery, finely diced

4 clovesgarlic, minced

400gcrushed tomatoes

2 tbsptomato paste

200mlred wine

1 tspdried oregano

1 tspdried thyme

3 tbspolive oil

400gspaghetti to serve

Instructions

Fry onion, carrot and celery in oil over medium heat 15 minutes until very soft.

Add garlic and tomato paste, cook 2 minutes.

Add red wine and let bubble 3 minutes.

Add lentils, crushed tomatoes, herbs and 400ml water.

Simmer covered 30 minutes until lentils are tender.

Uncover and simmer 10 more minutes until thick.

Season generously.

Serve over spaghetti with parmesan.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

209

Protein

2.8g

Fat

10.7g

Carbs

18.6g

Fiber

4.6g

Sodium

70mg

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