Lentil bolognese
Welcome a new take on the Italian classic with our lentil bolognese, a homely meal for the whole family. We stick to tradition with onions, carrots, garlic, and celery bubbling away in a rich tomato sauce, but this time, lentils and mushrooms take over instead of meat. Pile it onto a plate of spaghetti, toss some grated cheese on top, and watch it become an instant favourite for both kids and adults.
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Ingredients
Lentil bolognese
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1 tbsp
Olive oil
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1
Onion, finely chopped (about 75 g)
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3
Carrots, finely chopped (about 175 g)
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125 g
Celery, finely sliced
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3
Small cloves of garlic, finely chopped
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250 g
Mushrooms, for example, chestnut or portobello, finely chopped
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45 g
Dried beluga lentils (about 50 ml)
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1 can
Chopped tomatoes (about 400 g)
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1 tbsp
Vegetable stock powder
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1½ tsp
Worcestershire sauce
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½ tsp
Dried oregano
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1½ tsp
Coarse salt
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Freshly ground pepper
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To serve
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400 g
Spaghetti, cooked
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75 g
Grated cheese, for example, mature Cheddar
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Get tender lentils
Getting the right texture for your lentils is key to a good lentil bolognese. Rinse them well under cold water to remove any dirt. Cook them until tender but still hold their shape, letting them simmer in the sauce for about 20 minutes. Cooking times vary by type, with beluga lentils cooking faster than larger varieties.
Cook al dente spaghetti
Al dente spaghetti takes 8–10 minutes to cook, but always check the package instructions, as cooking times can vary by brand. Start tasting a strand a minute early, and as soon as it has that slight bite in the centre, drain it straight away.
FAQ: Questions about lentil bolognese
Our lentil bolognese brings depth, flavour, and a sauce that coats every strand of spaghetti. If you are curious about storage or which lentils to use, you will find all the answers below.
Can you freeze lentil bolognese?
Yes, lentil bolognese freezes well for up to 3 months. Let it cool completely, then store it in an airtight container or a freezer bag. If using a container, leave a little space at the top since the sauce will expand as it freezes. If using a freezer bag, press out as much air as possible before sealing to help prevent freezer burn.
How should I store leftover lentil bolognese?
Store leftover lentil bolognese for 4 days in an airtight container in the fridge. If you can, keep the sauce and pasta separate, as storing them together can make the pasta too soft. Spaghetti should be stored in its own container and used within 2 days. Let both cool to room temperature before sealing to prevent condensation, which can make the sauce watery and the pasta sticky.
How should I reheat lentil bolognese?
If you have kept your lentil bolognese in the fridge, warm it in a saucepan over medium heat, stirring occasionally. It should take about 5 minutes to heat through. You can also microwave it by placing the bolognese in a microwave-safe bowl, covering it loosely, and heating in 30-second intervals, stirring in between. If the sauce has thickened too much for your liking, add a splash of water to loosen it. To reheat from frozen, thaw it overnight in the fridge first, then follow the same steps. If you need to reheat it straight from frozen, warm it in a saucepan over low heat, adding a little water as needed and stirring occasionally until thoroughly heated.
What type of lentils should I use for lentil bolognese?
Beluga lentils are a great choice for lentil bolognese because they hold their shape well and have a slightly firm texture, giving the sauce a hearty bite without turning mushy. Other lentils can work too, but with some differences. Green or brown lentils are good alternatives, as they stay firm and have a mild, earthy taste. They may take a little longer to cook, so check their texture as they simmer. Red lentils break down completely, creating a softer, thicker sauce. While this is not a bad thing, it will give the bolognese a different consistency.
Can I prepare lentil bolognese in advance?
Of course! Lentil bolognese is great for making beforehand, as the flavours develop over time. It keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Store it in an airtight container, and if freezing, you can freeze the whole batch or divide it into individual portions for convenience.
Nutritional values
Nutritional value, per
2202 Kcal
| Fibre | 42.6 gram fibers |
| Protein | 88 gram |
| Fat | 21.7 gram |
| Carbohydrates | 406.6 gram |
Other recipes
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Rich and hearty lentil bolognese
Our easy lentil bolognese delivers a rich, hearty meal and a great way to fill up a lot of bellies. It is deliciously thick and rich, thanks to the beluga lentils absorbing the tomato sauce, giving it a full-bodied consistency that is anything but watery. It clings to your pasta exactly the way a good bolognese should.
Despite its complex, slow-cooked taste, the process is remarkably simple. All it takes is chopping the veggies and letting them simmer away in the sauce. Once you have tried it, it will undoubtedly become a cherished staple in your family’s dinner line-up, especially for the day when you crave a wholesome meal.
We have other family-friendly recipes to explore. A cheesy pizza stromboli that slices up neatly for sharing, a fragrant tom kha gai with layers of flavour, and juicy mini burgers that always get a smile.
With beluga lentils, carrots, celery, and mushrooms
As tradition has it, a good bolognese is built on a handful of humble ingredients. Carrots offer their natural sweetness, while celery adds a slightly bitter, peppery edge. Mushrooms, first sautéed with garlic, soften into the sauce, developing a deep umami flavour and a lovely meaty bite. All of these flavours are now ready for the beluga lentils to absorb. As a bonus, they soften slightly while still holding their shape, giving the sauce a hearty consistency.
Delicious umami and nutty flavours
A good splash of Worcestershire sauce kicks things off with a bold umami punch and a tangy edge to keep the sauce from feeling too heavy. Then we have mushrooms and beluga lentils, both full of umami but in their own way.
The mushrooms offer an earthy richness, while the lentils bring a slight nuttiness as a perfect counterpoint, making the flavours more layered and dynamic. These splendid nuances spread throughout the sauce, making sure that every bite is as delicious as the one before.
Relish with al dente spaghetti and grated cheddar
No bolognese is complete without pasta and cheese stepping in to finish the job. Spaghetti is the classic companion, simply because of how well it holds the sauce. For the cheese, we went with mature cheddar for its unmistakable tangy character. As it melts into the warm bolognese, it envelops the sauce like a comforting embrace, delivering that satisfying, gooey stretch. While other types of cheese fit this lentil bolognese just fine, cheddar simply is the go-to for extra cheesiness.
Personalise the recipe
There is nothing wrong with keeping things classic, but sometimes, you just feel like throwing in a little extra. A splash of balsamic vinegar offers an almost caramel-like note, while soy sauce leans more into a savoury, umami-rich side. Chilli flakes will fire things up, while smoked paprika sneaks in a gentle smokiness.
If you want to throw in some more vegetables, start by adding courgette. It is delicate and light, almost melting into the sauce. For something sharper, roasted red peppers bring that subtle charred touch with a soft sweetness. To enrich the tomato flavour, a handful of sun-dried tomatoes lends a bold, concentrated tomato hit.
