Lentil bolognese


A great vegetarian version of the classic bolognese.

Serves 6


  • Olive oil
  • 1 onion (chopped)
  • 250g red lentils
  • 3 carrots (chopped)
  • 4 celery sticks (chopped)
  • 2 parsnips (grated)
  • 1 fennel bulb (cubed)
  • 12 mushrooms (sliced)
  • 2 garlic cloves (grated)
  • 1 tin chopped tomatoes
  • Handful of basil (finely chopped)
  • 2 tbsp tomato purée
  • 1 stock cube
  • 125ml red wine
  • 10 cherry tomatoes, (cut in half)
  • Salt & pepper (to taste)

To serve;

  • Cheddar (grated for topping)
  • Garlic bread
  • Pasta twists


Heat a little oil in a large pan, on a low heat. Add the onions and cook for a few minutes.

Add the rest of the ingredients to the pan and stir well. Increase the heat. Bring to the boil and simmer for about 40 – 45 minutes, stirring occasionally until the sauce thickens up.

Serve on top of pasta, topped with cheese, with garlic bread.

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