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Lentil Bolognese

This rich and hearty lentil bolognese is the ultimate in comfort food. Let me share my tips to making this delicious and full of flavour sauce and get ready to serve with your favourite pasta for a meal everyone will enjoy!
Course Main Course
Cuisine Australian
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 people
Author Sally


  • 1 onion
  • 2-3 garlic cloves
  • 200 grams mushrooms
  • 1 tablespoon olive oil
  • ¼ cup tomato paste
  • ½ teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ cup red wine
  • 1 x 400 gram can tomatoes
  • 1 cup vegetable stock
  • 1 x 420 gram can brown lentils
  • 300 grams spaghetti
  • Pepper and additional salt to taste


  • Peel and finely dice the onion and garlic and slice the mushrooms, first removing their stem and brushing off any dirt.
  • Heat about a tablespoon of olive oil in a large pan over medium to high heat and add in the onion. Using a wooden spoon to prevent the onion from sticking, cook the onion down until translucent. Add in the garlic and the mushrooms and continue to cook until the mushrooms have reduced in size.
  • Add in the tomato paste, salt, oregano and basil and mix through until combined. Add in the wine stirring to combine and then let cook down for about 5 minutes, until it starts to darken in colour.
  • Add in the can of tomatoes, vegetable stock and can of brown lentils. Mix through, bring to the boil and then reduce to a simmer for about 20-30 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan. Taste and season with salt and pepper.
  • While the sauce is simmering, bring a large pot of water to the boil and cook the spaghetti according to package directions.
  • To serve mix through a little of the bolognese sauce with the drained spaghetti and serve into bowls with a little more sauce on top.


This sauce tastes even better the next day once the flavours have had time to develop. You can also freeze any leftover sauce for up to three months. Just reheat the sauce in the microwave or on the stove and serve with freshly cooked pasta.
I haven’t tried this recipe with dried lentils as the canned ones are much easier to find, however if that’s all you have, you can try increasing the amount of stock as needed and cooking until they are soft.
If you don’t want to use wine, just add extra stock, but a deep red wine such as a cabernet or shiraz provides a much richer flavour to the sauce.
Not from Australia? Check out my US Conversion Guide.