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Red Lentil Spaghetti Bolognese

Vegan Red Lentil Bolognese Recipe:

Prep Time: ~10 minutes
Cook Time: ~45 minutes
Yields: 4 big portions
Storage: Sealed container in the fridge

This recipe doesn’t include pasta or its cooking instructions so please follow the packet for these. The Bolognese will also go perfectly with a jacket potato! This recipe also has quite a few ingredients, but I can assure you it’s worth it…


  • Extra virgin olive oil
  • 2 onions (chopped)
  • 2 cloves of garlic (crushed)
  • 3 large carrots (chopped)
  • 2 sticks of celery (chopped)
  • 200g dried red lentils
  • 600ml vegetable stock
  • 2 tins of chopped tomatoes
  • 1 tbsp. tomato puree
  • Pinch of allspice
  • 2 red or green peppers (chopped)
  • 150g mushrooms (chopped)
  • Pinch of salt
  • Black pepper to taste
  • Splash of soy sauce (reduced salt)
  • A few drops of lemon juice
  • 2 tbsp. (dried or fresh) oregano
  • 2 tbsp. (dried or fresh) basil
  • 1 tsp. sugar


  1. Gently fry the onions in a little olive oil until softened
  2. Add the garlic, stir, then cook for a further 1-2 minutes
  3. Pour in the carrots and celery then cover and cook gently for about 10 minutes
  4. Then add the lentils and stir gently for 2 minutes
  5. Add the stock, tinned tomatoes and tomato puree, then bring to the boil (stirring occasionally to ensure the lentils don’t stick)
  6. Cover and simmer again for another 10 minutes (stir occasionally again)
  7. Then add the allspice, peppers, mushrooms, salt, pepper, soy sauce and lemon juice
  8. Cover for one final time then leave to cook for about ~30 minutes (stir occasionally)
  9. After this, add the herbs and check seasoning – add sugar as necessary
  10. You can then check to ensure all the veg is soft and the lentils are cooked (if the sauce is a little thin add a few vegetable gravy granules to help thicken)
  11. Then serve and enjoy!

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