Lentil bolognese

Categories: Lunch Recipes, Pasta recipes, Side dishes, Vegan recipes, Vegetarian recipes

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Lentil bolognese

Who says that bolognese has to have meat in it? I wanted to make a healthier and meat-free bolognese sauce. A simple and tasty recipe. My first thought when making bolognese is that it has to be meat-based but I have to tell you that it’s just not true. You can make an incredible version without any meat!
The lentil sauce is amazing, rich and delicious. The combination of carrots, garlic and hot pepper is wonderful and when served with pasta it’s perfect!

Makes 3 servings


300 grams spaghetti
1/3 cup green/black lentils
2 carrots
1 small hot green pepper
1 onion
4 cloves of garlic
1+ 1/3 cups water
1 Tbsp tomato paste
1 tsp sugar
1 tsp sweet paprika
1/3 tsp turmeric
1 Tbsp chicken bouillon
Salt (if needed, to taste)
1/3 tsp ground black pepper


1. Soak the lentils for around an hour. Bring a pot of water to a boil and cook the lentils for around 30 minutes.

2. Finely dice the carrot. Heat 3 Tbsp of oil in a pan and sauté the carrot for around two minutes. Finely dice the onion and add to the carrot, slice the garlic cloves and add to the onion. Sauté until the onion starts to go golden.

3. Drain the lentils and add to the vegetables along with the other ingredients. Cook on medium heat for around 10 minutes.

4. Cook the pasta according to the instructions on the package, drain, and add to the sauce. Cook on low heat for around a minute. Set aside for 10 minutes, stirring occasionally.

Good to know…
You can make the sauce a day beforehand. It’ll get thicker so add a little bit of water and then add the pasta. You can also eat this dish without the pasta. A simple, easy, healthy, and tasty recipe.

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