Deliciously Ella | Vegan Lentil Bolognese

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Really looking forward to hearing what you guys think of the vegan lentil bolognese! It’s one of my favourite pasta dishes, plus it has four portions of veggies in it and it’s so easy too. It’s always popular at home, and it freezes brilliantly (without the pasta) if you want to do some batch cooking. Here’s the recipe…

Ingredients
– 1 onion, peeled and chopped
– 2 cloves of garlic, peeled and chopped
– 2 carrots, finely sliced
– 2 tablespoons of tomato puree
– 2 sticks of celery, finely chopped
– 1 red pepper, cut into chunks
– 1 packet of mushrooms (about 250g), sliced
– 200g dry green lentils
– x2 400g cans of tinned tomatoes
– 500ml water with one stock cub
– 250g pasta (I use brown rice pasta)
– 1 teaspoon of dried oregano
– 1 teaspoon of dried thyme
– Olive oil
– Salt and pepper to taste

Method
Place the olive oil into a large pan with the chopped onion, garlic and celery, plus salt and pepper. Let this soften then add the carrots, mushrooms and red pepper and cook for 5-10 minutes until soft. Add about half the water (with the stock mixed in) and the herbs, then add the tomato puree, tinned tomatoes and lentils. Continue to add the remaining water as it cooks.

Let it simmer for 30-40 minutes, until the lentils are really soft.

Just before it finishes cooking, make the pasta. Once the lentils are ready, stir the cooked (and drained) pasta through.

Comments

fab lan says:

It's better to cook the lentils separate and then put them in
and you're left more with that lovely sauce

saraa x says:

Can I just have the lentil mix with coconut yoghurt or guacamole without the spag?

Candy Jones says:

Can you just get to the recipe? Didn't come here to watch your mouth move. Cooking starts at 1:01.

Sophie S says:

This was so delicious! At the end I added 1/4 tsp of baking soda to offset the acidity. This is now my go to recipe for lentil bolognese.

Sheila Quan says:

I love lentils! Will try this dish next week for the staff at Mayhew Animal Home.

Smileey Mmuffin says:

Looks delish 😍

Ava Yu says:

Ella, you are a gorgeous culinary artist
of major vegan proportions! So inspiring!

Martita says:

I´ve just made this pasta….and…it´s soo delicious, really!Ella, you are absolutely my favourite inspiration. Excellent job, thank you.

Charlotte In White says:

I really enjoy your video 🙂 Can't wait to your app also.
Thank you for creating such beautiful and useful content and being an inspiration, Ella <3

BubblyDani says:

So yimmy; I'm going to cook this tomorrow as part of my weekly batch cooking.

Anna Kudashkina says:

Would like to cook this great pasta!))) But unfortunately don`t understand about stock cube ((( what kind of stock cube do you use? Something like Maggi ? But I don`t like Maggi stock cube(

Justine Gomez says:

Would love to see a video of your cookware set and collection. Love the pink pot and would love to know where to find it

Simone Vieira says:

I made this last night and it's delicious, highly recommended 😉

Sumaia Saif says:

Great recipe! I suggest you soak the lentils for at least 4 hours so you cut down cooking time and for the lentiles to be healthier. Your videos are pieces of art! 😊

Piotr Lecki says:

I made a few tweaks here and there and it came out delicious. A little touch of nutritional yeast and sesame seeds before serving make it even better.

Emily Sheffield says:

Made this for the family and
gobbled up by all! (Even my fussy 3 year old!) Top marks Ella, top marks

Theodoor Adriaans says:

…I'm turning bisexual by this.

Christina Smart says:

Do you use split lentils? I ended up having to cook my whole green lentils for 1.5 hrs and so much more water. This depends on how old they are, but thought I would ask whether your lentils are split? Thanks!!

BlackWolf6420 says:

When they say “You can add whatever you want” I already know it’s going to be dreadful 🤮

ajaymara says:

Is this freezable?

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