top of page

Lentil Bolognese

A hearty serving of Lentil Bolognese, rich in texture and color, garnished with herbs and served in a white bowl.


  • 500g dried pasta⁣

  • 2 Tbsp olive oil⁣

  • 1 onion, diced⁣

  • 2 carrots, diced⁣

  • 1 celery stalk, diced⁣

  • 300g mushrooms, diced⁣

  • 1 tsp iodised salt⁣

  • 1/2 tsp pepper⁣

  • 1/2 cup red wine⁣

  • 4 cloves garlic, minced⁣

  • 680ml passata⁣

  • 2 tsp worcestershire sauce⁣

  • 2 cans lentils, drained and rinsed⁣

  • 1/2 tsp bicarb soda⁣

  • 2 stock cubes⁣

  • 1 tsp dried basil

  • ⁣1 tsp dried oregano⁣

  • 1 tsp dried rosemary

  • ⁣2 bay leaves


  1. Add pasta to boiling water and cook as per package instructions⁣

  2. Meanwhile, heat oil in a saucepan over medium heat and sautee onion until translucent. Add carrots, celery, mushrooms, salt and pepper and cook until brown. ⁣

  3. Add wine, stir to coat and cook until wine is evaporated. Toss through garlic, add passata, worcestershire, lentils, bicarb, stock cube and herbs, stir thoroughly, reduce heat, cover and leave to simmer for 5-10 minutes until flavours infuse. Remove bay leaves and serve over pasta.⁣ ⁣

Cooking tip:

Bicarb helps offset the acidic flavours.

bottom of page