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Lentil Bolognese


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Rate this recipe 3.6/5 (70 Votes)


  • 3oz/75g puy/green lentils
  • 1 tbsp oil
  • 1 onion
  • 1 garlic clove
  • 2 small carrots cubed
  • 2 small courgettes cubed
  • 2oz/50g button mushrooms sliced
  • 400g tin of chopped tomatoes
  • ¼ pint/150ml vegetable stock
  • 2 tbsp tomato puree
  • 1 tsp dried marjoram
  • 7oz/200g pasta


servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 55mins
Cost Average budget


Step 1

Put the lentils into a saucepan, add cold water to cover and bring to the boil. Turn down the heat and simmer, uncovered for 30 minutes or until tender

Step 2

Start at step 3 if using tinned lentils

Step 3

Heat the oil, add the onion, garlic and carrots. Fry for 4-5 minutes

Step 4

Add the courgette and mushrooms. Cook for 2 minutes

Step 5

Stir in the tomatoes, stock, tomato puree and marjoram

Step 6

Bring to the boil, cover and simmer for 5 minutes

Step 7

Stir in the drained lentils (add tinned lentils and cook as instructed)

Step 8

Add the pasta to the sauce

Step 9

Add a little cheese and serve

Suitable for freezing

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