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  • © My Fussy Eater in partnership with the Vegetarian Society

Red Lentil Bolognese

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

  • Serves 4

  • Preparation 5 mins

  • Cooking 30 mins

Red Lentil Bolognese
  • Nut-Free

  • Suitable for Freezing


  • 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
  • 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.
Nutrition per serving
  • Calories

    348 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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