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Tomatoey French lentil bolognese

Tomatoey French lentil bolognese

This lentil bolognese is a real crowd pleaser. Seasoned with fresh herbs and packed full of protein, this high fibre vegetarian alternative won’t have you compromising on flavour. Double up the quantities and pop a couple of portions in the freezer to make for easy meal planning.

  • Serves 2

  • 40 minutes

  • 2 pans

  • Beginner

Suitable for vegans

Tomatoey French Puy & Green Lentils


  • 1 tbsp olive oil
  • 1 carrot, finely chopped
  • 1 small white onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1 tbsp tomato puree
  • 1 400g tin chopped tomatoes
  • 1 tbsp soy sauce
  • 100ml water
  • Pinch of salt and pepper
  • 150g spaghetti
  • 1 x 250g pouch of Merchant Gourmet Tomatoey French Lentils
  • 10g parsley, chopped


  1. Heat the olive oil in a large lidded casserole dish over a medium heat. Add the carrot and onion and fry for 3-4 minutes or until starting to soften. Reduce the heat to low, cover and sweat for 10 minutes, stirring occasionally to ensure the veg doesn’t burn.
  2. Put a large pan of salted water on to boil.
  3. Add the garlic and oregano and cook for 2 minutes more, until fragrant. Add the tomato puree, chopped tomatoes, soy sauce and water with a big pinch of salt and pepper and bring to a simmer. Cook for 10 minutes to allow the sauce to thicken slightly.
  4. Meanwhile, cook the spaghetti as per the packet instructions. Drain, reserving a little of the pasta water and set aside.
  5. Stir the lentils into the tomato sauce, then reduce the heat to low and leave to simmer for 5-10 minutes until the lentils are heated through.
  6. Toss the pasta through the sauce, along with the parsley and a little of the pasta water if needed. Season to taste, then serve.

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