Marie’s Lentil Bolognese Recipe

Looking for lentil bolognese recipes that are rich in flavor, easy to prepare, and perfect for feeding a crowd? This recipe is your answer. It’s budget-friendly, packed with plant-based protein, and comes together effortlessly in one pot. It’s the kind of meal that brings everyone to the table and leaves them asking for seconds.

This dish is a family favourite, does not cost a lot to make and is free on No Count.

Best Lentil Bolognese Recipes for Flavorful Healthy Dinners

Cook delicious lentil bolognese packed with flavor. Quick healthy meals perfect for any night.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories 297 kcal

Ingredients

 

1x2x3x

• a large mug of dried green lentils
• can of chopped tomatoes
• large onion chopped
• 2 peeled garlic cloves chopped finely
• 1-2 carrots chopped
• large stick of celery chopped
• mushrooms chopped
• calorie controlled cooking spray or tbsp olive oil from your allowance
• 2 tsp mixed Italian herbs
• pint of stock made with Swiss Boullion
• salt and pepper
• 60 g per person of dry wholewheat spaghetti

Instructions

 

• In a large heavy saucepan or casserole dish, gently cook the garlic, onion, celery and carrot until soft but not coloured – add water if sticking.
• Add the lentils and mushrooms, and cook gently for 10 minutes.
• Add the tomatoes and stock, bring to the simmer and simmer really gently for an hour or so until the sauce is thick.
• Add herbs and seasoning to taste.
• Cook your spaghetti.

Nutrition

Calories: 297kcalCarbohydrates: 55gProtein: 19gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 439mgPotassium: 925mgFiber: 17gSugar: 6gVitamin A: 330IUVitamin C: 19mgCalcium: 120mgIron: 6mg

Keyword Lentil Bolognese Recipes, marry me lentils recipes, slow cooker lentil bolognese

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Ingredients (serves 4 – 6):

• a large mug of dried green lentils
• can of chopped tomatoes
• large onion, chopped
• 2 peeled garlic cloves, chopped finely
• 1-2 carrots, chopped
• large stick of celery, chopped
• mushrooms, chopped
• calorie controlled cooking spray or tbsp olive oil from your allowance
• 2 tsp mixed Italian herbs
• pint of stock made with Swiss Boullion
• salt and pepper
• 60g per person of dry wholewheat spaghetti

Method:

1. In a large heavy saucepan or casserole dish, gently cook the garlic, onion, celery and carrot until soft but not coloured – add water if sticking.
2. Add the lentils and mushrooms, and cook gently for 10 minutes.
3. Add the tomatoes and stock, bring to the simmer and simmer really gently for an hour or so until the sauce is thick.
4. Add herbs and seasoning to taste.
5. Cook your spaghetti.