Lentil Bolognese

As part of my current placement I was tasked with creating easy to cook recipes to teach at a cooking class for people of social disadvantage and very low income. I wanted to make robust, cheap, nourishing meals which were tasty enough to make time and time again, and this is what I came up with.

I have made this recipe three times since that cooking class, it’s quickly becoming a favourite. I tend to get a bit carried away with making myself some fancy stuff, it’s nice to be brought back down to earth with this delicious wholesome meal.

This meal is: Cheap. Nourishing. High Protein. High Fibre. Hearty. Simple

Lentil Bolognese 2 (3).JPG
Prep: 0:10 | Cook: 0:15 | Serves 4-6 | Feed 5 for $5 


  • 1x 500g pack of spaghetti (I use wholemeal)
  • 1 Tbs Oil (canola or olive are best)
  • 1 onion, diced (red or brown, whatever you’ve got)
  • 2 cloves of garlic, crushed
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tin (400g) brown lentils
  • 1 tin (400g) tinned tomatoes

Lentil Bolognese 2 (8).JPG


  1. Boil water in a pot and dump in pasta, cook until almost done as per packet instructions
  2. In a large fry pan, heat the oil over a medium heat and add the onions and garlic, sautee until beginning to become soft and translucent
  3. Add the carrots and celery and cook for 2-3 minutes
  4. Add the lentils, oregano, and basil and stir through
  5. Add the tomatoes, stir, and cover. Allow to simmer for around 8 minutes.
  6. Take the pasta out of the water and add into the sauce, cover and simmer for a further 2-3 minutes
  7. Serve!
Lentil Bolognese (3)
Chuck in a handful of spinach for extra delicious greens

One thought on “Lentil Bolognese

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