⏰ Prep 60 mins

👶🏻 Suitable from 6 months

🌱 Vegan

❄️ Store in the fridge in an airtight container for 3-4 days, freeze for up to 3 months

This is a recipe I now make quite regularly, It takes a bit of time to make It but is definitely worth on the end, plus it’s packed with protein and fibre and is incredibly filling! I promise you won't miss the meat in this delicious lentil bolognese! Easy to make and super tasty, you will surprise all your family and friends with this recipe!


Make 8 portions

  • 200g dry lentils (brown or green)

  • 50g onion, finely chopped

  • 1 garlic clove, minced

  • 50g celery, finely chopped

  • 50g carrot, finely chopped

  • 20g tomato paste

  • 80ml extra virgin olive oil

  • 2 tsp salt

  • 700g tomato passata

  • 600ml water

  • 1 tbsp vinegar

  • 1 tbsp sugar

Check what I got for Grace this week


  1. In a large pot, heat the olive oil over medium-high heat.

  2. Saute’ the onion, carrot, garlic and celery until tender.

  3. Add in the tomato paste, 200ml water, vinegar, sugar and lentils, stir well and sauté over medium-high heat for about 10 minutes.

  4. Stir in the tomato passata, 400ml water and salt.

  5. Place a lid on the pot, bring mixture to a boil, then reduce heat to medium-low and simmer it for 30/40 minutes, or until lentils are tender and saucy, stirring occasionally.

  6. Serve lentil bolognese over pasta and enjoy! 😋

NOTE: I usually freeze the remaining Bolognese sauce and use it when I need a quick dinner.

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