Think Meat-free Mondays are dull? Swap regular ground beef bolognese for this hearty, plant-based lentil bolognese. It delivers the same satisfying texture and deep, rich flavour—honestly, will anyone notice the difference?
If you want a gentler introduction to lentils, try a savoury vegetarian mushroom bolognese first; the familiar tomato base and meaty texture echo a classic beef ragu. Pair either with a cheesy garlic bread for an easy, comforting meal.
Meat-free Monday is a simple, effective way to add more plant-based meals to your week. Reasons I like it:
- It adds extra fibre to the diet.
- There are environmental benefits to reducing meat consumption.
- Plant-based meals are often more budget-friendly.
For households that favour meat, my trick is to take a well-loved dish—like spaghetti bolognese—and replace the meat with a plant-based alternative. This lentil bolognese follows that idea perfectly.
Use the same approach to create vegetarian versions of chilli sin carne, moussaka, or a mushroom Wellington—enough variety to keep Mondays interesting for a month.
Green lentil bolognese
Lentil ragù (ragú di lenticchie) is more than a meat substitute; it’s an authentic Italian dish. In regions like Umbria, small brown lentils are traditionally used, but they can be expensive, so I opt for more accessible varieties.
Quick guide to choosing lentils:
- French puy lentils (my pick): greenish-brown, slightly peppery, they hold their shape and require longer cooking. Expect a textured ragu.
- Common green lentils: readily available and inexpensive; they soften more, giving a smoother sauce.
- Beluga lentils: small and black, more expensive, deliver a firm, “bitey” texture.
- Red lentils: quick-cooking and soft, they break down into a creamy texture.
Important recipe tips and notes
- Start with a good soffritto: finely diced carrots, onions and celery. Use a food processor to speed up the prep if you have one.
- Dehydrated porcini mushrooms (soaked and chopped) add an earthy depth that helps replace the savoury notes of beef. Omit if you dislike mushrooms.
- Choose lentils based on texture: puy for firmness and texture, red for creaminess, green for a middle ground.
- Lentils absorb liquid as they cook—monitor the pot and add water if the sauce becomes too thick.
What goes with it
Although bolognese is often served with spaghetti, wider, flat pastas like tagliatelle or fettuccine are better at holding a thick sauce. For this lentil bolognese I prefer rigatoni: the tubes catch the sauce and lentils so every bite is balanced. If your household insists on spaghetti, go with it—keep the peace.
Serve with classic accompaniments such as garlic bread, a green salad, roasted parmesan broccoli with sundried tomatoes, focaccia, or a Caprese salad—though you probably don’t need them all at once.
Storage and leftovers
Lentil ragu freezes well, so batch cooking is economical: one portion for dinner and one for the freezer. It will keep up to three months; thaw overnight and reheat on the stovetop.
Leftovers stored in an airtight container will keep in the fridge for 3–4 days. Reheat gently on the stovetop, adding a splash of water if the sauce needs loosening.
More vegetarian recipes to try
- Spaghetti alla Siciliana
- Butter Beans Puttanesca
- Chickpeas and Butternut Squash Curry
- Creamy Orzo Pasta with Roasted Butternut Squash
Lentil Bolognese
Ingredients
- 1 tbsp olive oil
- 1 carrot, diced
- 1 rib celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, leaves only
- 15g / 1/2 cup dried porcini mushrooms, rehydrated in 250ml / 1 cup boiling water
- 125ml / 1/2 cup white wine
- 2 bay leaves
- 200g / 1 cup green lentils (I used French puy lentils)
- 500g / 2 cups tomato passata or crushed tomatoes
- 1 tbsp tomato paste
- 500ml / 2 cups water
- Salt to taste
Instructions
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Pour a cup of boiling water over the dried porcini mushrooms and let them stand for 10–15 minutes. Meanwhile, heat 1 tbsp of olive oil in a large, deep frying pan or Dutch oven. Add the diced onion, carrot, celery, minced garlic and rosemary and cook gently over low heat for about 10 minutes, without browning the vegetables.
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Drain and finely chop the mushrooms, reserving the soaking liquid. Add the chopped mushrooms to the sautéed vegetables and cook for 1–2 minutes, then deglaze the pan with the white wine.
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Add the lentils, bay leaves, tomato passata, tomato paste, water and half of the reserved mushroom liquid with a good pinch of salt. Bring to a simmer, cover and cook over low heat for 45–50 minutes. The lentils should be tender but still hold their shape and the sauce should be thick and savoury. Adjust seasoning with more salt if needed.
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Serve mixed with pasta, or with sausages on the side for a lower-carb option.
Nutrition
Nutrition information is an approximation.