Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 22/02/2025. See terms.
Join now
Lentil bolognese

Lentil bolognese

8
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
This vegan take on a family favourite meal tastes just as delicious as the original and uses filling lentils as a base for the bolognese sauce.

Ingredients

Brown onion

1 medium, finely chopped

Carrot(s)

2 medium, finely chopped

Celery

1 stick(s), stick, finely chopped

Garlic

2 clove(s), crushed

Tomato paste

2 tbs

Dry lentils

200 g, red variety

Canned diced tomatoes

400 g

Vegetable stock

900 ml

Vegemite spread

3 tsp

Fresh thyme

2 tsp, (buy 5 sprigs)

Fresh rosemary

1 tsp, (buy 3 sprigs)

Fresh bay leaf

2 whole

Dry pasta

240 g, spaghetti variety

Cheese, soy

1½ tbs, hard variety, finely grated

Oil spray

1 x 3 second spray(s)

Instructions

  1. Spray a large saucepan with oil and heat over medium heat. Cook onion, carrot and celery, stirring, for 8-10 minutes or until softened. Add garlic and tomato paste and cook, stirring, for 1 minute or until fragrant.
  2. Add lentils, tomatoes, stock, vegemite, thyme, rosemary and bay leaves and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until sauce has thickened and lentils are tender. Remove and discard thyme, rosemary and bay leaves.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain. Add pasta to lentil mixture and toss to combine. Serve sprinkled with vegan cheese.

Notes

Sauce can be frozen in an airtight container for up to 3 months.

You might like

You might like