Vegetable Bolognese

  • Prep: 15 minutes
  • Cook: 90 minutes
  • Serves: 4
Calories 217
Carbs 23g
Fat 8g
Protein 12g
Free From


  • 2 tbsp olive oil
  • 2 carrots, diced
  • 2 celery stalks, finely sliced
  • 3 gloves garlic peeled and finely chopped
  • 1 medium onion, peeled and sliced
  • 1 red pepper, deseeded and chopped
  • 410g tin of lentils rinsed and drained (drained weight 265g)
  • 2 x 400g tins of chopped tomatoes
  • 125ml red wine
  • 2 tbsp. tomato puree
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. Italian style herb blend or mixed herbs
  • Salt and pepper
  • To serve (Optional)

    400g green pea fusilli or courgetti


  1. Heat the olive oil in a large saucepan on a medium heat. Add the carrots, celery, garlic, onion, red pepper, salt, pepper and cook for 10 minutes, stirring regularly until the vegetables softens.
  2. Add the lentils, stir through and cook for a further 5 minutes, stirring occasionally.
  3. Add the chopped tomatoes, red wine, tomato puree, Worcestershire sauce, herbs and season to taste. Stir through before bringing to the boil, reduce to a gentle simmer, cover and cook for 1hr 15 minutes, stirring occasionally and add extra water if
  4. Just before the Bolognese is ready, prepare 400g green pea fusilli

Related Recipes