clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Red Lentil Bolognese in Pan

Red Lentil Bolognese

  • Author: caroline
  • Total Time: 1 hour 15 minutes
  • Yield: 1 1x


This red lentil bolognese delivers everything you would expect from this Italian classic – rich herby tomato sauce spooned over steaming pasta and topped with some tangy parmesan cheese.

The default recipe serves one.


  • 1/4 onion, diced (around 40 g)
  • 1 clove garlic, crushed
  • 1 tsp olive oil
  • 1/2 carrot, diced (around 50 g)
  • 1/2 stick celery, diced (around 25 g)
  • 25ml red wine
  • 200g (7 oz) tinned chopped tomatoes
  • 1/3 cup (75 g) dried red lentils 
  • 2 sprigs thyme
  • 1 tsp oregano
  • 3 basil leaves, chopped
  • freshly shaved parmesan, to serve

Lentil Bolognese Ingredients


1. In a medium saucepan, add heat the olive oil over a medium heat. 

2. Add the carrot, celery and onion and cook for around 5 minutes, until softened. Add the garlic and thyme and season well. Cook for a further minute.

Lentil Bolognese Step 1 Saute Vegetables

3. Add the red wine, chopped tomatoes and lentils and around 2-3 tbsp water per portion. Lower the heat slightly so it reaches a slight simmer. Cover and cook for 45 minutes. Add a little more water if it’s looking dry. 

Lentil Bolognese Step 2 Add lentils and tomatoes

4. Stir in the basil and serve over steaming spaghetti – yum! 


  1. Nutrition information does not include parmesan
  2. If you don’t have any red wine then use vegetable stock instead
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Method: Hob
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 380
  • Fat: 7g
  • Carbohydrates: 55g
  • Protein: 44g

Keywords: pasta, dinner, italian, bolognese, vegetarian, vegan, lentils, tomato