Our Best Lentil Bolognese Our Best Lentil Bolognese

Photography: Maya Visnyei | Food styling: Michael Elliott/Judyinc.com | Prop styling: Geary House

  • Total time 25 minutes
  • Portion size 4 servings



In large skillet, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, carrot, onion, salt and hot pepper flakes; cook, stirring, until softened, about 5 minutes. Push vegetables to edge of pan. Add tomato paste to centre; cook, stirring, for 30 seconds. Mix into vegetables; cook for 1 minute. 

Stir in broth; cook until carrot is soft, about 5 minutes. Add lentils;
cook for 2 minutes.

Meanwhile, in large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain. 

Stir pasta and enough reserved cooking liquid to loosen sauce into lentil mixture. Stir in Parmesan. 

Divide among plates; sprinkle with more Parmesan, if desired. 

Nutritional facts PER SERVING: about

  • Fibre 9 g
  • Sodium 800 mg
  • Sugars 10 g
  • Protein 31 g
  • Calories 544
  • Total fat 17 g
  • Potassium 880 mg
  • Cholesterol 3 mg
  • Saturated fat 3 g
  • Total carbohydrate 79 g


  • Iron 44
  • Folate 151
  • Calcium 11
  • Vitamin A 52
  • Vitamin C 13
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Lunch & Dinner

Our Best Lentil Bolognese