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Eating veggie » Recipes » Red Lentil Bolognese

Red Lentil Bolognese

Prep time 5 mins, cook time 30 mins

Serves 4

Nut-Free, Suitable for Freezing

This is blogger Ciara’s family-friendly recipe, great for encouraging children to eat more vegetables!

© My Fussy Eater in partnership with the Vegetarian Society.


  • ½ tbsp oil
  • 1 small white onion, finely diced
  • 2 cloves garlic, crushed
  • 2 carrots, finely diced
  • 2 sticks celery, finely diced
  • 120g dried red lentils
  • 1 x 400g can chopped tomatoes
  • 600ml vegetable stock
  • 3 tsp fresh herbs, chopped
  • 10 cherry tomatoes, chopped in half
  • A little fresh basil, torn
  • A little grated Italian-style hard cheese or vegan cheese
  • Spaghetti, cooked


  1. Heat the oil in a large pan and add the onion. Cook for 2 to 3 minutes until it starts to soften and then add the garlic, carrot and celery. Fry for another 3 to 4 minutes.
  2. Add the lentils, tinned tomatoes, tomato purée, stock and herbs and bring to the boil. Reduce to a simmer and cook for 25 minutes until the lentils and vegetables are soft.
  3. Remove from the heat and add the cherry tomatoes. Serve immediately with cooked spaghetti or other pasta and garnish with some fresh basil and some grated Italian-style hard cheese or grated vegan cheese.

Nutrition per serving

348 kcal














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