Lentil Mushroom Bolognese


A fresh, vibrant, vegan bolognese full of lentils and mushrooms. Red wine gives this italian dish extra flavour so don’t skip it! Finish with fresh basil to take this to the next level.lentilbolognese2

Lentil Mushroom Bolognese

Serves 4


1 Medium Onion (Diced)

3 Garlic Cloves (Minced)

200g Dried Lentils

400g Tinned Chopped Tomatoes

400g Passata

100ml Red Wine

200g Mushrooms

1 Tbsp Italian Herbs

Fresh Basil (garnish)

320g Rigatoni

1 Tbsp Olive Oil


1. Take a large pan and drizzle in the olive oil. Add garlic and onion and fry just until golden.

2. Pour in the red wine, add mushrooms and stir and sprinkle over some dried herbs.

3. Add chopped tomatoes, lentils and passata. Simmer over a medium heat for 20 minutes.

4. Meanwhile, cook the pasta accordingly to the instructions. Pour some of the pasta water into the bolognese, pasta water makes for a silky smooth sauce.

5. Simmer for a further 15 minutes until the lentils are cooked through.

6. To serve spoon the bolognese over freshly cooked pasta and garnish with fresh basil.


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