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Lentil Bolognese

This vegetarian lentil bolognese proves you can eat a delicious and hearty meal without using any meat whatsoever.
5 from 1 vote
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Course: Main
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: delicious. magazine, October 2013


  • 400 g spaghetti or other long dried pasta
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 celery stalk finely chopped
  • 3 garlic cloves finely chopped
  • 420 g jar cherry tomato pasta sauce I used Sacla Cherry Tomato & Basil Sauce
  • 250 g punnet cherry tomatoes halved
  • 400 g can lentils rinsed, drained
  • ½ cup 40g grated or shaved parmesan
  • Basil leaves to serve


  • Cool the pasta in a large saucepan of boiling salted water according to packet instructions.
  • Meanwhile, heat oil in a frying pan over medium heat and cook onion, celery and garlic for 2 minutes or until softened. Add pasta sauce and ½ cup (125ml) water, then bring to a simmer. Add tomatoes and cook for 5 minutes or until softened. Add lentils, season with salt and pepper and cook for a further 1 minute.
  • Drain pasta and toss with the sauce.
  • Divide among bowls and serve with parmesan and basil leaves.