Rich Lentil Bolognese - Vegan, Slimming Friendly Page Supergolden Bakes Page - Supergolden Bakes (2024)

Make a big batch of this Lentil Bolognese because you are gonna love it! This vegan Bolognese sauce tastes just as delicious as the original and is so versatile.

This easy lentil ragu uses mostly pantry staple ingredients, is affordable and suitable for freezing.

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I remember someone asking for vegan Slimming recipe suggestions at a recent meeting – and instantly a few hands went up clamouring for same! Clearly there’s a demand and this easy lentil recipe should be number one on your list.

What type of lentil should I use?

I have used two types of lentils here: red lentils and brown lentils. Red lentils cook really quickly and tend to turn into mush when cooked – the base of many soups and dahl recipes.

Brown lentils on the other hand retain their shape better giving this Bolognese a bit more texture. They need about 25-30 minutes cooking time.

You could also use Puy Lentils if you like – these are sometimes referred to as Green Lentils. They require longer cooking time, around 45 minutes.

Cooking methods

You are in luck – this recipe cooks brilliantly on the hob in about 45 minutes. If you happen to have a pressure cooker then this is a speedy recipe that requires only 10 minutes active cooking time.

This recipe is also suitable for the slow cooker – leave it to slowly cook over 6-7 hours on a LOW setting.

It will look like NOTHING is happening for some time but then – magic! – it will turn into a lovely sauce.

Adding flavour

Cook your trio of vegetables – onions, celery and carrots, also knowns as Soffrito – for ten minutes until softened.

If you rush this stage you will lose out on lots of flavour which is the backbone of this sauce. If you are pressed for time, look for pre-chopped frozen soffrito in major supermarkets.

Make sure you use the best quality tinned tomatoes you can find – watery insipid tomatoes will do this sauce no favours! You can also use my favourite chunky Passata (Passata Rustica) instead of chopped tomatoes.

Add a couple of spoonfuls of yeast flakes or a little Marmite /vegemite! Alternatively soak a handful of porcini mushrooms until they become soft. Chop the mushrooms and add them and their liquid in the sauce (but subtract the amount from the stock).

You could also use red wine as well as stock here but I have left it out to make this recipe Slimming friendly. I like to drink my wine rather than use in a recipe 😉

If you are not watching your weight then feel free to use a bit more olive oil in this recipe – it will add flavour for sure!

Finally, I like to toss the cooked spaghetti with the sauce rather than simply serve it over pasta. This allows for the sauce to coat the pasta – do this at the table for a bit of showmanship!

Serving Suggestions

This is such a great recipe! You can eat it on its own as a thick soup with some bread. You can serve it over spaghetti or other pasta shapes in the same way you would a meaty Bolognese sauce. I also like it a jacket potato filling or served over nachos!

Lentil Bolognese can be used to make Vegetarian Cottage Pie (or should that be Shepherdess pie?) or as the base of Vegetarian Moussaka.You might need to use slightly less stock if you intent to use the sauce this way – you want it to be quite thick.

Tips & FAQs

Is this recipe gluten free? This recipe is naturally gluten free provided you use Tamari instead of soy sauce and the vegetable stock is also GF. Serve with gluten free pasta or over rice if you prefer.

Is this recipe vegan?This recipe is vegan or vegetarian if you decide to serve with cheese. There’s a few nice vegan cheese options on the market as well.

Is this recipe suitable for weight loss diets?This delicious vegan recipe is slimming friendly, around 230 calories per serving (without pasta/sides) and 7 SmartPoints on Weight Watchers. As always, keep an eye on your serving sizesand any additional toppings!I really love this Bolognese with wholemeal spaghetti or with brown rice – it adds lots of extra fibre to your diet too!

Can I make it ahead?You can make ahead and keep in the fridge for up to three days. It also freezes really well – portion into suitable containers and use within 3 months. Make sure the food is piping hot all the way through whenever you reheat leftovers.

How to Make Lentil Bolognese

Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1. Spritz a large lidded pan with olive oil cooking spray. Add the onion, carrots, celery and cook for 8-10 minutes over medium-low heat until softened. If the pan gets too dry add a little stock.

STEP 2. Add the garlic, bay leaf, cinnamon stick, sweetener and salt. Cook for a minute, stirring.

STEP 3. Stir in the tomato purée and Marmite or yeast flakes. Add the squash, chopped tomatoes, soy sauce, vegetable stock and lentils.

STEP 4. Bring to a boil then reduce the heat to a gentle simmer. Partially cover the pot and cook for 25-30 minutes, or until the lentils are soft.

STEP 5. Remove and discard the bay leaf and cinnamon stick. Check the seasoning and add salt and freshly ground pepper to taste.

STEP 6. Serve over spaghetti or rice, garnished with finely chopped fresh rosemary and a little grated hard vegan cheese if you like.

Instant Pot Method

If you are in a hurry you can make this a ‘dump and start’ recipe. Add all the ingredients in your pressure cooker ending with the chopped tomatoes. Cook on high pressure for 10 minutes then release pressure manually. If you have the time, follow the method below!

STEP 1. Spritz your Instant Pot with olive oil spray and press Sauté/Normal. Add the onions, carrots and celery once it displays ‘HOT”. Cook for 8-10 minutes, stirring.

STEP 2. Add the garlic, bay leaf, cinnamon stick, sweetener and salt. Cook for a minute, stirring. Stir in the tomato puree and Marmite or yeast extract.

STEP 3. Add the stock, soy sauce, squash, lentils and finally the chopped tomatoes. Do not stir.

STEP 4. Cook on high pressure for 10 minutes. Allow for 5 minutes natural release then release the pressure manually.

STEp 5. Remove and discard the bay leaf and cinnamon stick. Check the seasoning and add salt and freshly ground pepper to taste. Serve as desired.

Slow Cooker Instructions

Follow steps 1-2 of hob method* then add all remaining ingredients and cook on low setting for 6-7 hours. Stir and check if lentils are cooked to your liking. Adjust the seasoning to your taste!

* If you are feeling lazy, simply combine all the ingredients in the slow cooker and stir well. Cook as above.

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