Lentil Bolognese

A veggie take on the family staple



Prep time

10 minutes

Cook time

15 minutes

This meat-free Bolognese is perfect with a bowl of pasta and topped with a handful of grated cheese. The dish is full of flavour, healthy nutrients and works out at less than 50p per serving!


1 medium red onion, finely chopped
1 garlic clove, peeled and finely chopped/crushed
1 carrot, peeled and grated
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
100-150ml vegetable stock
400g  tinned chopped tomatoes
1 tbsp olive oil
1 tbsp  tomato purée
1 tbsp henderson’s relish 
100g dried brown or red lentils, rinsed
70-100g dried spaghetti (per person)


1. Heat oil in a medium-sized pan. Add chopped onion and sauté for a few minutes until it begins to soften (adding a splash of water will help).

2. Add garlic and carrot, cook for a further 5 minutes until softened.

3. On a separate hob, add the dried pasta to boiling water and cook for approx. 15 mins. Return to the bolognese – stir in the tomatoes, vegetable stock and tomato purée, together with the fresh herbs, and simmer for a further 2 minutes.

4. Add the lentils, stirring occasionally to prevent sticking, together with the Henderson’s relish. Allow 10-15 mins for the bolognese to further reduce and simmer.

5. Drain the pasta when cooked, then serve with the bolognese sauce on top. Garnish with more chopped parsley, thyme and grated cheese.

Chef’s tips

Sprinkle fresh parsley/thyme on top to garnish. Add grated cheese on top!  Add extra purée to thicken the sauce further and put any spare bolognese in an ovenproof dish, top with mash, and you have a lentil shepherd’s pie!


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