Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese Recipe

60 Minutes
Serves: 2
lentil bolognese made with lentils, onions, tomatoes, carrots and celery, flavoured with garlic, Worcester sauce, oregano, bay leaves, and red wine. The bolognese is served on a bed of spaghetti, sprinkled with parmesan and slices of buttery garlic bread.

Recipe Ingreds


  • 150 grams spaghetti

Lentil Bolognese

  • 1 leaves bay leaf
  • black pepper (to taste)
  • 1 carrots
  • 1 stick celery
  • 0.5 tsp oregano (dried)
  • 1 cloves garlic
  • 1 tin tinned green lentils
  • 75 grams chestnut mushroom
  • 1 tbsp olive oil
  • 0.5 onions
  • 175 ml Chianti red wine
  • salt (to taste)
  • 1 tin tinned tomatoes
  • 2 tbsp tomato puree
  • 1.5 tsp worcester sauce


  • 1 garlic bread

Recipe with pictures Steps

Step 1 - Cook bolognese add onions

  • heat the frying pan with a little oil
  • peel and chop the onion(s) finely
  • cook for 5 minutes

Step 3 - Cook bolognese add mushrooms

  • peel and crush the garlic using the garlic crusher or chop finely
  • add to the frying pan
  • cook for a minute or two
  • wash and slice the mushrooms
  • add to the frying pan
  • cook for 5 minutes

Step 4 - Cook bolognese add carrots

  • peel and grate the carrots
  • add to the frying pan
  • lower the heat
  • cook the vegetables till they caramelise

Step 5 - prep lentils

  • drain and rinse the lentils
  • add the lentils to the frying pan

Step 6 - Cook bolognese add herbs

  • add the oregano, bay leaves, tomatoes, red wine, tomato puree and Worcester sauce to the frying pan
  • boil and then simmer
  • cook for 20 mins
  • season with salt and pepper
  • if cooking extra for the freezer store the extra bolognese in a freezable container allow to cool and then place in freezer

Step 7- set oven

  • set the oven to 200C 400F or gas mark 6

Step 8

  • while the bolognese is cooking

Step 9 - cook spaghetti

  • half fill a pan with water and boil
  • add a spot of olive oil and a pinch of salt to the boiling water
  • add the pasta to the boiling water and cook until tender but with a slight bite

Step 10 - cook garlic bread

  • put the garlic bread on the baking tray and place in the oven follow cooking instructions on packaging

Step 11 - drain spaghetti

  • drain the pasta
  • divide the pasta between the serving plates

Step 12 - serve lentil bolognese

  • add the bolognese on the top

Step 13 serve garlic bread

  • remove garlic bread from the oven
  • serve the pasta with garlic bread

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 Garlic crusher
  • 1 grater
  • 1 large frying pan
  • 1 large knife
  • 1 large pan
  • 2 sieve

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About our lentil spaghetti bolognese recipe

This is a delicious veggie alternative to a beef bolognese. The traditional bolognese sauce is replaced with a flavourful lentil sauce. Our lentil bolognese is made with mushrooms,, celery, onions carrots, tomatoes and of course green lentils. The sauce is flavoured with two herbs bay leaves and oregano, with additional ingredients to add extra flavour including tomato puree, garlic, Worcester sauce and red wine.  The sauce is served on a bed of al dente spaghetti and topped with parmesan or pecorino. The spaghetti bolognese is served with rich buttery garlic bread.

More pasta with lentils

Chianti Baked Lentil balls

Lentil Lasagne

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