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Lentil bolognese

Tamara Willner
Written by

Tamara Willner

Reviewed by dietitian

Fiona Moncrieff

1 min read
Last updated June 2024

Pre-cooked brown, green, or Puy lentils are transformed into a quick and rich sauce that goes perfectly with a little pasta. Serve it with crisp salad leaves and grated cheese.

Recipe: Lentil bolognese

Prep and cooking time: 45 mins

Serves: 4


  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 courgette, diced
  • 1 tsp dried oregano
  • 175g mushrooms, finely sliced
  • 2 garlic cloves, finely diced or minced
  • 2 x 400g tins cooked lentils, rinsed and drained
  • 2 x 400g tins chopped tomatoes
  • 1 handful fresh basil leaves, roughly chopped
  • 80g vegetarian Italian hard cheese, grated (optional)
  • 80g uncooked wholewheat pasta or wholemeal gluten free pasta


  1. Heat 2 tbsp of oil in a large saucepan or casserole dish, over medium heat. Fry the onion, until lightly coloured.
  2. Add the green pepper, courgette, and oregano, and fry until they soften.
  3. Add the mushrooms and garlic. Allow the mushrooms to cook a little, and add the lentils, tomatoes, and half of the basil. Bring it to a boil.
  4. Reduce the heat and let the sauce simmer gently for 10-15mins.
  5. Prepare the wholewheat pasta as per instructions.
  6. Serve the bolognese with the cooked wholewheat pasta. Garnish with the remaining chopped basil leaves and sprinkle with grated cheese.
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Write a response

Maire OHagan

3 November, 2019

Is this really only 2 servings? 400gs tomatoes and 40gs of cheese seems a lot per person?

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