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Spaghetti Bolognese topped with fresh basil in a bowl. Bowl is on a wooden background.
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4.91 from 30 votes

20 Minute Lentil Bolognese

This lentil bolognese cooks in just 20 minutes in one pot with tinned lentils, tomatoes and veg. A family favourite dinner you will have on repeat!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe

Equipment

Ingredients

  • Olive oil
  • 1 large onion finely diced
  • 4 garlic cloves crushed
  • 200 g mushrooms sliced
  • 1 large carrot finely chopped
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 2 400g tinned chopped tomatoes
  • 2 400g tins of lentils drained and rinsed
  • 1 veg stock cube/pot gluten free if you need it; leave out for less salt
  • 2 tbsp tomato purée
  • 400 g spaghetti (or penne or fusilli; gluten free if you need it)
Metric - US Customary

Instructions

  • Firstly, finely dice the onion, crush the garlic, slice the mushrooms and chop the carrot.
  • Place a large pot on a medium heat adding the olive oil, garlic, onion, carrot, mushrooms and herbs and fry together for a couple of minutes until they soften.
  • Then add the tinned tomatoes, drained lentils, vegetable stock cube or pot and tomato puree and mix together. Place a lid on top and cook on a medium to high heat for 15 minutes until the bolognese starts to thicken, making sure to stir it every 5 minutes.
  • Meanwhile, boil the spaghetti as per packet instructions.
  • Finally, serve a few generous spoons of the bolognese sauce on top or mix into the pasta and enjoy.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge in an airtight container for up to 2 days. It is just as delicious the next day!
To Freeze: Allow to cool, then store the sauce in an airtight container in the freezer for up to 2 months. Defrost in the fridge, then re-heat over a low heat until piping hot.
Tip 1: Drain and rinse the tinned lentils before adding. 
Tip 2: The better quality tinned tomatoes make a difference to the flavour.
Tip 3: If you have more time, allow the sauce to simmer to gain extra flavour.

Nutrition

Calories: 624kcal | Carbohydrates: 117g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Fiber: 19g | Sugar: 14g