One Pot Lentil Bolognese


One pot, super easy to make lentil bolognese recipe.

Course Salad
Cuisine Italian
Keyword bolognese, lentil bolognese, vegan, vegan bolognese
Servings 4 people


  • 220 g wholemeal spaghetti
  • 1 medium white onion finely diced
  • 2 cloves garlic grated or minced
  • 1 stalk celery chopped
  • 2 carrots chopped
  • 5 large mushrooms chopped
  • 1 tin chopped tomatoes
  • 500 ml vegetable stock
  • 2 tbsp tomato puree
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried rosemary
  • 200 g green lentils (use a tin if you like)
  • 2 tbsp olive oil


  1. In a large saucepan, cook the spaghetti as per the instructions on the packet and then drain and set aside

  2. In the same pot, heat the olive oil over a medium heat and saute the onions until they're see-through.

  3. Stir in the celery, carrots and mushrooms and saute for another 4-5 minutes until the mushrooms look cooked through

  4. Stir through the garlic, then add the vegetable stock, lentils, chopped tomatoes, tomato puree and the dried herbs.

  5. Bring to a boil, and then lower the heat to a simmer for 30-40 minutes until the sauce has thickened. Alternatively, you could use a slow cooker.

  6. Stir through the cooked pasta to heat it through and serve.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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