Make: Vegetarian Lentil Bolognese

Amy’s first post on the blog features this healthy, hearty lentil bolognese recipe; perfect for Vegetarians and meat eaters alike!


(It’s really easy to make too!)

This bolognese is just as satisfying as its meaty counterpart, and quick and easy to prepare too! I enjoy tasty one pan dishes like this in the autumn, there’s nothing better than coming home and making a simple hearty dish to warm myself up. Chopping up the vegetables can be very therapeutic after a long hard day’s work as well. If you want to you could try adding green, yellow and/or orange peppers into the mix to add some colour to an otherwise very red bolognese.

This recipe is possible on a student budget if you buy your vegetables loose, a single tin of lentils would be more than enough and can be brought quite cheaply.

Servings: 2


  • 400g lentils (If you’re planning making this dish for one, you just need to halve the amount of lentils.)
  • 1/2 red onion
  • 1/2 red pepper
  • 8 cherry tomatoes
  • 5 mushrooms (chestnut or common)
  • 1 clove of garlic
  • 100ml water
  • 1 stock cube (I used vegetable stock)
  • 1 tsp tomato puree
  • 2 tsp oregano
  • 1 tbsp sunflower oil
  • Seasoning

© Bolognese


  1. Rinse the lentils and put to one side.
  2. Chop the vegetables and garlic.
  3. Boil 100ml of water.
  4. Saute the onion, garlic and pepper for 5 minutes.
  5. Add the tomatoes and mushrooms and saute for a further 10 minutes.
  6. Add the water, puree, oregano and stock cube.
  7. Bring to the boil and simmer for 15 minutes.
  8. Add the lentils and stir thoroughly, seasoning to taste.
  9. Simmer for 5 minutes.
  10.  Serve the bolognese with pasta of your choice. (I chose Spaghetti.)
  11. Enjoy!

by Amy

I hope you enjoy this recipe. Let us know if you make it by tweeting us or tagging us in a pic on Instagram.

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