Project Description


Red lentil bolognese

Course Main Course
Keyword dairy free, glutenfree, healthy, legumes, vegan, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Amina Eastham-Hillier


  • 1 cup red lentils dried
  • 1 onion
  • 2 sticks celery chopped
  • 2 medium carrots chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp tomato paste
  • 5 large tomatoes or a can of tomatos
  • 3 cups vegetable stock
  • 2 tsp mixed herbs


  1. Wash lentils and remove any debris

  2. Heat oil in pan, and cook onion, garlic, carrots and celery for 5 mins until soft. 
  3. Add paste, tomatoes, some of the stock and the lentils. Bring to the boil, add herbs, salt and pepper then simmer, half covered for about 30 mins. 

  4. Add more stock as necessary to achieve good consistency and stir regularly.
  5. Serve with pasta or over steamed vegetables. You can also add veggies to the sauce as you are cooking (grate them up and children won't know they are there). You can also use celery seeds instead of fresh celery and the taste is the same-but beware because celery seed is strong, so you don't need much. Enjoy!