Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Lentil Bolognese
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.
Ingredients
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.
