1/2

2/2

Leave a note

By SW Sarah

Lentil bolognese

Name: Lentil bolognese
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tbsp olive oil; 2 onions finely chopped; 3 carrots finely chopped; 3 celery sticks, finely chopped; 3 garlic cloves crushed; 500g bag dried red lentils; 2 x 400g cans chopped tomatoes; 2 tbsp tomato purée; 2 tsp each dried oregano and thyme; 3 bay leaves; 1l vegetable stock; 500g spaghetti; parmesan or vegetarian cheese, grated, to serve

2 steps

Prep:15minCook:1h 15min

Struggle to get your five-a-day? This superhealthy lentil ragu will get you four steps closer and can be frozen for extra convenience

Updated at: Sat, 09 May 2026 20:54:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories733.3 kcal (37%)

Total Fat10.3 g (15%)

Carbs129 g (50%)

Sugars12 g (13%)

Protein34 g (68%)

Sodium705 mg (35%)

Fiber13.8 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 Tbspolive oil

500gdried red lentils

bag

2 x 400gcans chopped tomatoes

2 Tbsptomato purée

2 tspdried oregano

500gspaghetti

or vegetarian cheese, grated, to serve

Instructions

Step 1

Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.

Step 2

If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

View on BBC Good Food

↑Support creators by visiting their site 😊