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Lentil Bolognese: A Plant-Based Version

By the Healthy Plate team

Lentil Bolognese

Lentil bolognese proves plant-based food can be delicious and filling — lentils give the same texture, colour and satisfaction.

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Lentils vs beef mince

  • Lentils: 130 kcal / half cup with 9 g protein
  • Beef mince: 250 kcal / half cup
  • Lentils are far cheaper and shelf-stable

Lentil Bolognese

10 minPrep
30 minCook
4Servings
270kcal

Ingredients

  • 1 cup brown or green lentils
  • 1 onion, 1 carrot, 1 celery stalk
  • 4 crushed tomatoes
  • 1 tbsp tomato paste
  • 2 garlic cloves
  • 1 tbsp olive oil
  • Oregano and basil

Method

  1. Sauté onion, carrot and celery in oil for 5 minutes.
  2. Add garlic and herbs for a minute.
  3. Add lentils, tomatoes and 2 cups water.
  4. Simmer 30 minutes on low until thick.
  5. Serve over wholemeal pasta or brown rice.
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Tip

Mash half the lentils with a fork for a thicker, more bolognese-like texture.

Frequently asked questions

What's the best lentil for this recipe?

Brown or green lentils, because they hold their shape. Red lentils dissolve into a creamy texture.

Can I freeze it?

Great for freezing! Keeps for 3 months. Reheat gently with a splash of water.

Can I mix it with meat?

Yes! Half lentils, half mince cuts calories and adds fibre.

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⚠️ For general education only. If you have a health condition or allergy, consult your doctor.