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


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

Post a Comment

On My Instagram