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Lentil bolognese

Serves 4


120g red lentils, rinsed

1 onion, finely chopped

2 garlic cloves, minced

2 celery sticks, finely chopped

2 carrots, grated

6 mushrooms, finely chopped

200ml water

400g tomato passata

1 heaped tbsp tomato purée

I tsp dried oregano

1 tsp dried basil

1 tbsp red wine (optional)

1 tbsp Worcestershire sauce (or tamari)

Black pepper

1 bay leaf


1. In a large saucepan or wok, gently fry off the onion, garlic, celery, mushrooms and carrots for a few minutes.

2. Add in all the other ingredients, bring to the boil and simmer for 30 minutes.

3. Serve with/on one of the following:

  • Bed of cabbage

  • Whole grain brown rice

  • Cauliflower rice

  • Spiralised courgette

  • Jacket potato

  • As part of shepherds’ pie

  • Cold in little gem lettuce leaves

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