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Lentil bolognese

Naturally vegan and gluten free, this lentil bolognese is a hearty, healthy lentil recipe that’s perfect for topping pasta.
Preparazione 15 min
Cottura 1 h 10 min
Tempo totale 1 h 25 min
Porzioni 8 persone


  • 1 onion
  • 3 carrots
  • 2 cloves garlic
  • 4 tbsp olive oil extra virgin
  • 1 sprig rosemary
  • 4 whole all spice berries
  • 500 g dried lentils rinced
  • 800 g tomato sauce
  • 2 tsp paprika
  • 750 ml hot water
  • salt and pepper


  • Peel the onion, carrots and garlic and chop them finely.
  • Heat the olive oil in a cocotte. Add the chopped onion, carrots, garlic, rosemary and allspice. Cook until softened, about 10 minutes.
  • Stir in the lentils and cook for a couple of minutes stirring often. Add the tomato sauce and paprika.
  • Cook for about 2 minutes, then stir in water and cover with the lid. Bring to the boil and cook over low heat for about 40-60 minutes, or until lentils are softened. Dooring cooking season with salt and pepper, stir occasionally and check that there is enough water. Serve lentil bolognese over cooked pasta or in a lasagne.


You can store lentil bolognese for up 2-3 days in the fridge. You can freeze lentil bolognese.
Lentil bolognese is a vegan and gluten free recipe. You can use it over cooked pasta or in a lasagna (use vegan and or gluten free pasta if needed).