Vegan lentil bolognese

Vegan lentil bolognese with tomatoes, lentils, carrot, celery and garlic: a hearty pasta dish with fibre, plant protein and full flavour.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 18 g
• Fat: 8 g
• Carbs: 55 g

Ingredients

• 1 tin chopped tomatoes (400g)
• 150g red or brown lentils
• 1 onion
• 2 garlic cloves
• 1 carrot
• 1/2 celery stick
• 1 tbsp tomato purée
• 200g gluten-free pasta of your choice
• 1 tbsp olive oil
• Italian herbs

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Finely chop the onion, garlic, carrot and celery and cook them gently in olive oil in a large pan until the vegetables are soft and fragrant.
2. Stir in the tomato purée and fry it briefly, so it takes on a deeper, slightly sweet note.
3. Add the lentils and pour in the chopped tomatoes and some water or vegetable stock. Stir in the Italian herbs and mix everything well.
4. Simmer the sauce over a medium heat until the lentils are soft and the bolognese is thick. Add a little water now and then if needed and season with salt and pepper at the end.
5. Cook the gluten-free pasta according to the packet instructions and drain well.
6. Serve the pasta with the lentil bolognese straight away. If you like, add a little more olive oil or fresh herbs on top.

Good to know

A sauce like this feels like real comfort food. Hearty, simple and pleasantly filling. Just right when you want something warm, tomatoey and down to earth.

Swaps

Gluten-free pasta → courgette noodles or spaghetti squash (less starch, more veg) Red lentils → brown or green lentils (more bite, a little more fibre) Tin of chopped tomatoes → passata in a jar with no additives (often simpler, less contact with packaging) Olive oil → avocado oil, or leave it out and soften the veg in a little water (stable at high heat, or lower in fat)

Allergens

The recipe is naturally free from milk and egg; the main points are celery as an allergen and how well you tolerate pulses; for children and during pregnancy the dish is usually well suited, as long as the ingredients are cooked through.

Frequently asked questions

Which nutrients are mainly in the lentils?

Lentils provide plant protein, fibre, folate, iron, magnesium and potassium. The bite and cooking time differ a little between varieties, but the nutrient profile is similar.

What does the tomato purée add on top of the chopped tomatoes?

Tomato purée contains concentrated tomato compounds and therefore more lycopene per amount. It also gives the sauce a deeper, rounder tomato note.

Does everyone tolerate garlic well?

Not always. Garlic contains sulphur compounds and is one of the higher-FODMAP ingredients, which can cause discomfort for some people with a sensitive stomach.

Why are carrot and celery more than just aromatic veg?

Carrots provide beta-carotene, celery provides potassium and various plant compounds, among other things. Both also add fibre and a natural sweetness or savoury note to the sauce.

Does olive oil have a nutritional place in a sauce like this?

Yes, olive oil mainly provides monounsaturated fats and small amounts of vitamin E.

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