Lentil bolognese

August 20, 2021

Serves: 2

Prep: 15 min

Cook: 30 min


1 tbs extra-virgin olive oil

1 onion, finely chopped

1 carrot, peeled, finely chopped

1 celery stick, finely chopped

1 garlic clove, crushed

1 tsp dried oregano

1 tbs no-added-salt tomato paste

400g can diced tomatoes

400g can brown lentils, rinsed, drained

2 tsp balsamic vinegar

Cooked wholegrain or legume pasta, to serve


1 Heat the oil in a large saucepan over a medium heat. Add the onion, carrot and celery and cook, stirring, for 6–7 minutes or until softened. Add the garlic and oregano and cook, stirring, for 1 minute.


2 Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes and 60ml (⅓ cup) water and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add the lentils and balsamic and simmer for 10-15 minutes or until thick. Season to taste with sea salt and freshly ground black pepper.


3 Serve Bolognese on cooked wholegrain or legume pasta.