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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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