Lentil and Roasted Vegetable Bolognese

Prep: 15 Minutes | Overall: 35 Minutes
Stove Involved

Serves 4-6
Preparation time: 15 minutes 
Overall: 35 minutes 
Storage: Reusable carton in the fridge for up to three days or freezer for two months 

Every family needs a good Bolognese recipe in their repertoire. This is a family classic made without meat. It uses easy-to-find tinned lentils and is supercharged with roasted veggies. A favorite in our house and I hope in yours too!  

I used gluten-free spaghetti but feel free to use any pasta you like. Lentil pasta is also a good alternative if you’re avoiding grains. Not traditional but I also love this served with rice or on jacket sweet potatoes too. Option to serve with vegan cashew parmesan or cheese of your choice. 


Roasted Vegetables
1 tbsp extra virgin olive oil
1 sweet potato, peeled and diced into 1-inch cubes
2 carrots, peeled and diced into 1-inch cubes
1 zucchini, diced into 1-inch cubes
Pinch of sea salt

1 tablespoon extra virgin olive oil
1 medium onion, finely diced
1 celery stick, diced
3 garlic cloves, minced
1 can of green lentils, rinsed + drained
1 tablespoon fresh thyme or 1 tsp dried
1 teaspoon fresh rosemary or 1/2 tsp dried
1.5 teaspoon dried oregano
2 bay leaves
2 tablespoon tomato puree
1 can chopped tomatoes, or use fresh
1/2 – 1 teaspoon balsamic vinegar, to taste
2 cups veggie stock
1 box of gluten-free spaghetti or pasta of your choice
Salt and pepper, to taste


Option to serve with vegan cashew parmesan, grated fresh parmesan, or cheese of  your choice 
+ fresh 1 – 2 tbsp chopped fresh parsley 

  1. Preheat the oven to 400F / 200C / 180 fan.  
  2. Add the veggies to a baking tray lined with greaseproof paper. Toss with 1 tbsp of olive oil and a pinch of salt.
  3. Roast for 30 minutes until soft.  
  4. Meanwhile, make the bolognese.
  5. Heat 1 tbsp of olive oil on medium heat in a Dutch oven or large saucepan.
  6. Fry the onions + celery for about 3 – 4 minutes until soft. Add the garlic for 1 minute.  
  7. Add the lentils, thyme, rosemary, oregano, bay leaves, tomato puree, tomatoes, balsamic, veggie stock, salt, and pepper and simmer for about 15 – 20 minutes until thick. Stir through the roasted vegetables. 
  8. Cook the pasta as per the instructions. Drain and add the pasta to the Bolognese and toss to combine. Option to add a splash of pasta water to thin. Taste and adjust seasoning to taste. Remove the bay leaves and garnish with fresh parsley and optional cheese. 


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