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Lentil spaghetti bolognese vegan vegetarian
Serves 4
30 mins
v gf df ve nf

This lentil bolognese is nourishing mid-week meal. The vegetarian pasta sauce is delicious with spaghetti or penne, and can include a variety of finely diced leftover vegetables in your fridge. The lentils are a hearty plant-based protein food and a good replacement for those used to eating a traditional bolognese with mince. 

1 brown onion
2 stalks celery
3 cloves garlic
(finely diced)
3 tbsp extra virgin olive oil
1 carrot
1 cube reduced salt vegetable stock
(or 1 tablespoon of vegetable stock paste)
1 tsp dried oregano
1 bay leaf
700 g tomato passata
(or 2 cans of tomatoes)
½ cup cherry tomatoes
1 can brown lentils
(drained and rinsed)
¼ tsp balsamic vinegar
¼ cup fresh basil leaves
(optional )
  1. 1Finely diced all vegetables (except cherry tomatoes)
  2. 2Add brown onion, garlic, celery and olive oil to a pot and cook on medium heat for 8 to 10 minutes, stirring occasionally
  3. 3Add diced carrot to the pot, stir and cook for 2 minutes on high
  4. 4Add stock cube (or paste), bay leaf and oregano. Stir and then add passata and cherry tomatoes. Simmer for 5 minutes
  5. 5Add drained lentils, fresh basil and balsamic vinegar. Stir gently and simmer for 2 minutes
  6. 6Serve fresh with a pasta or refrigerate or freeze - then enjoy!

WA: year round

Vic: autumn & winter

NSW: spring & summer

When it's not in season, try using a small handful of finely chopped celery leaves (hopefully you've frozen some from earlier in the year!) and substituting this for fresh celery. 

If you're using cherry tomatoes, these are in season in summer & autumn

Notes & tips

In the cooler months, the fresh basil can be replaced by a twig of fresh rosemary put in whole while cooking to give a warming taste.


For the gluten-free option, choose gluten free stock and pasta.


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