Lentil Bolognese

Lentil bolognese


  • 2 tbsp. extra virgin olive oil
  • 1 brown onion, diced
  • 2 celery stalks, diced
  • 2 small carrots, diced
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, finely chopped
  • 700g passata
  • 1/4 cup water
  • 400g tinned lentils, rinsed and drained
  • 1 tbsp. fresh thyme
  • 1 cup parsley, roughly chopped
  • Pinch of salt and pepper to taste
  • 500g cooked pasta
  • Grated parmesan cheese to serve



  • Heat oil in a large pan over medium-high heat. Add onion, garlic and chilli and cook for 1 minute.
  • Add remaining vegetables and cook for 5 minutes or until softened.
  • Stir in passata and water and bring to the boil
  • Add lentils, thyme, parsley and seasoning.
  • Reduce heat to a gentle simmer and cook for a further 15 minutes.
  • Prepare pasta as directed.
  • Serve pasta with a generous amount of sauce and top with grated parmesan cheese.


Makes 4 serves

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