Sophie says...

' This lentil bolognese is so delicious! You certainly don't miss the meat and is packed with plant-based diversity and fibre, being beneficial for our gut health and microbiome. You can add and adapt the recipe to your taste and personal requirements, adding herbs, spices and cheese if you prefer. Most of the ingredients are from my store cupboard and is great when you have little fresh produce in the house. The recipe keeps really well and it is always exciting to find you have leftovers the next day! Serve with a big green rocket salad and mustard vinaigrette!' 

Lentil Bolognese

(VE) (V)

Serves 4


1 tin of pre-cooked lentils or 1 pack of merchant gourmet pre-cooked lentils 

1 tin of chopped tomatoes 

500g of passata

1 Tbsp of tomato paste 

1 small pack of cherry tomatoes 

3 Carrots

1 Red Onion 

2 Cloves of Garlic 

3 Tbsp of Sundried Tomatoes 

1 vegetable stock cube 

Salt and Pepper

1 Tbsp of Brown Sugar 

1 Tbsp of Red Wine Vinegar 

2 Tbsp of Olive Oil 

2 Tbsp of Sherry or Red wine 

Brown Rice Penne or Spaghetti 


  1. First chop the carrots into small cubes and slice the red onion finely. Crush and finely slice the garlic. In a non-stick pan heat the olive oil and then add the carrots, onion and garlic. Sautee for a couple of minutes until soft and browned. Next add the red wine vinegar and brown sugar. 

  2. Stir into the carrots, onion and garlic the chopped cherry tomatoes, passata, tinned tomatoes, tomato paste and the lentils. Reduce the heat to a low simmer. 

  3. Boil the kettle and add the stock cube to the lentils and tomatoes. Fill 1 can with boiling water and add to the lentil mixture. Add the wine or sherry and the sundried tomatoes. 

  4. Leave to simmer, season and taste for around 15-20 minutes. 

  5. Cook the pasta per packet instructions then pour the lentil Bolognese on top of the cooked pasta. Add parmesan or any herbs such as oregano, mint and basil, pepper and Enjoy!