Lentil Bolognese

A vegan twist on an all time classic, this lentil bolognese does not disappoint. I often make this to impress (try and convert) my non-vegan friends and always get the biggest compliments for it. Serve up with some fresh basil or parsley and super garlicky bread and your tastebuds will get an absolute treat!
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Time to make

Time to make

40-50 mins
Most time in kitchen

Goes well with

Goes well with

Red wine, Garlic bread, Bruschetta



2 - 3 bowls with lots of sauce on top

Glove 3

Washing up Scale

Pans, grater, colander, the usual


Olive Oil

1 Onion

1 Large Carrot

250g Mushrooms



1 tbsp Mixed Herbs

3 Garlic Cloves

1 Veg Stock Cube

Zest from 1 Lemon

1 Heaped tbsp Marmite

200ml Red Wine

200g Green Lentils

1 Cartoon Passata


Enough Spaghetti

Want to change it up?

Other fillings that work well:

> Red Pepper

> Courgette

> Red Lentils

Instead of ___ try using ___

Lemon Zest > Sugar

Red Wine > Balsamic Vinegar

Mix up the flavours by using:

Fresh basil or parsley



White Wine

Gravy Granules


1. Heat up some oil in a deep pan. Slice the onion and grate the carrot, adding these to the pan with some salt and pepper.

2. After letting those soften for 5-10 mins, add your mixed herbs, chopped garlic, grated lemon zest, stock cube, marmite and red wine, giving them a good stir until it is all mixed together.

3. Once the flavours have infused for 5 mins and the alcohol in the wine has mostly evaporated then stir in the green lentils.

4.  Next add your passata, refill the cartoon/jar with water and mix that altogether, cover with a lid and leave for 20-25 mins. 

5. Check the lentils are cooked through and add any more salt/pepper to taste. Cook up your spaghetti and drain.

6. When you’re ready to serve add a small amount of sauce to the spaghetti, stir it together, then plate that up and add a large helping of sauce. Top with some fresh herbs and serve with whatever you fancy!

Watch the video to see how I made it!