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Lentil bolognese

Lentil bolognese

Perfect for veggies (and vegans if you omit the cheese) this lentil bolognese is a brilliant weekend dinner option for just £1.40 a head. We promise carnivores won't even miss the meat!
By Love Food Hate Waste
Serves 4
Prep/Cook time: 1 hour+
A delicious pile of lentils mixed with rich bolognese sauce

Ingredients

1 tbsp olive oil
1 onion
1 carrot
1 celery stick
2 garlic cloves, crushed
250g dried red lentils
2 x 400g cans chopped tomatoes
1 tbsp tomato purée
1 tsp dried oregano
1 tsp dried thyme
2 bay leaves
500ml vegetable stock
250g spaghetti
parmesan or vegetarian/vegan hard cheese, grated, to serve

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. Finely chop your onion, carrot and celery. Heat the oil in a large saucepan and add the chopped veg and garlic. Cook gently for 15-20 minutes until everything is softened. Stir in the lentils, both tins of chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 minutes until the lentils are tender and saucy – splash in some water if you need. Season to taste.

  2. Keep it on a low heat while you cook the spaghetti, following pack instructions. Serve the bolognese with spaghetti and plenty of cheese.

  3. The sauce can be cooled and chilled and stored in the fridge for up to 2 days or in the freezer for up to 3 months. When eating from frozen, defrost overnight at room temperature and gently reheat.

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days, freezer 3 months
Where to store
Fridge or freezer
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with someone changing the fridge temperature dial

Keep your fridge at 5°C or below

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