Lentil Bolognese
October 18, 2020

Prep Time: 10 min
Cook Time: 30 min
Servings: 6

Pasta is always a favorite family dinner in our house. My kids love all different types of sauces from pesto’s, to cream, tomato and a classic bolognese, yep the Italian roots definitely shine through their palette. One of my goals as the chief “cook” of the house is to introduce as many plant-based foods into our diets each week. Variety is incredibly important to create a diverse and healthy microbiome, as well as deliver an assortment of enzymes, vitamins/minerals, antioxidants and loads of fibre. This lentil bolognese hits all the check marks, and scores big in the flavor department. Pair it with your favorite “noodle” for a delicious and complete dinner.

I also encourage you to try one new recipe per week. I think the weekend is a great time to carve out a little time to prepare your list, head to the store and give it a try. Make it fun and a family affair.  New recipes always take a little longer to make the first time, especially as you figure out the combo you enjoy or to give it your own twist. Remember, a recipe is just a guide, especially with sauces- feel free to mix it up or add in your favorite herbs, spices or flavors. Let’s your palette guide you.

Lentil Bolognese


  • 2 tablespoons olive oil
  • 1 medium yellow onion – finely diced 
  • 1 medium carrot – finely chopped 
  • 1 celery stick – finely chopped
  • 2 garlic cloves – minced 
  • 1 tablespoon dried basil – could sub for ¼ of cup chopped fresh basil 
  • 1 teaspoon dried oregano
  • ½ teaspoon red chili peppers
  • 1 28-oz can diced tomatoes 
  • 2 cups cooked brown lentil
  • ¾ cup vegetable broth 
  • ½ cup chopped sun-dried tomatoes – NOT in oil 
  • 3 tablespoons tomato paste 
  • 1 tablespoon balsamic vinegar
  • ½ cup roasted walnuts – finely crushed
  • Salt & Pepper – to taste



  1. 01. Heat the olive oil in large pan over medium heat. 
  2. 02. Add the diced onion, carrot and celery. Once onion turns golden brown, add the garlic, basil, oregano and chili peppers. Stir to combine and cook for another 3 minutes.
  3. 03. Add the diced tomatoes, lentils, vegetable broth, sun-dried tomatoes, tomato paste, balsamic vinegar, crushed walnuts and a generous pinch of salt into the pan, stir well to combine. Lower heat and allow mixture to simmer for 15 to 20 minutes, stir occasionally.
  4. 04. Taste adjust the seasoning (add more salt or pepper). Serve with your favorite spaghetti. Enjoy!


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