Red Lentil Bolognese

  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: European


If you are trying to cut down on the amount of meat you are eating this Red Lentil Bolognese make the perfect vegetarian meal.


  • 1/2 tbsp oil
  • 1 small white onion, finely diced
  • 2 cloves of garlic, crushed
  • 2 carrots, finely diced
  • 2 sticks of celery, finely diced
  • 120g / 3/4 cup dried red lentils (the kind that don’t need to be pre-soaked)
  • 400g  / 140z tinned chopped tomatoes
  • 1 tbsp tomato puree
  • 600ml / 2.5 cups vegetable stock
  • 3 tsp chopped fresh herbs – I used rosemary, thyme, oregano and tarragon
  • 10 cherry tomatoes, chopped in half
  • a little fresh basil and grated vegetarian Italian-style hard cheese


  1. Heat the oil in a large pan and add the onion. Cook for 2-3 minutes until it starts to soften and then add the garlic, carrot and celery. Fry for another 3-4 minutes.
  2. Add the lentils, tinned tomatoes, tomato puree, stock and herbs and bring to the boil. Reduce to a simmer and cook for 25 minutes until the lentils and vegetables are soft.
  3. Remove from the heat and add the cherry tomatoes. Serve immediately with cooked spaghetti or other pasta and garnish with some fresh basil and some grated Italian-style hard cheese.