Lentil & Vegetable Bolognese
The weather’s finally warming up, and I’m all about easy meals that help you hit your five-a-day without too much fuss. One of my favourites? Jacket potatoes. They’re filling, versatile, and pair perfectly with a mixed side salad. This week, I made a nutrient-packed green lentil and vegetable Bolognese – it’s hearty, wholesome, and adds a lovely protein boost from the lentils. It’s the perfect topper for a baked potato and makes a simple meal feel a bit more satisfying. Let’s get cooking!
Green Lentils
Green lentils are a fantastic ingredient to have on hand – they’re hearty, packed with protein and fibre, and hold their shape beautifully when cooked. Their mild, earthy flavour makes them a brilliant base for all sorts of dishes, from comforting stews to vibrant salads. You can buy them dried and soak and cook them yourself, or opt for tinned lentils for extra convenience – either way, they’re budget-friendly and a great way to add some plant-based goodness to your meals.
Nutrition
This green lentil and vegetable Bolognese offers a great balance of plant-based protein from the lentils, along with a variety of vitamins and minerals from the vegetables. The dish provides fibre to support digestion, while the nutritional yeast adds a boost of B vitamins. Packed with several essential nutrients such as vitamin A, C, and potassium, this meal is both satisfying and nourishing. The blend of vegetables and legumes creates a wholesome, savoury flavour that perfectly complements the rich texture of the lentils. A tasty, wholesome meal the whole family can enjoy.
The Lentil & vegetable Bolognese Recipe
As always, I’ve tried to keep the recipe and the ingredients as simple as possible, so you can make this without searching every supermarket or grocers! For this recipe, you’ll need green lentils (tinned work perfectly), mushrooms (I used chestnut), courgette, and carrots. You will then need a few store-cupboard staples -tomato purée, Italian herb mix, garlic, salt, pepper, and a good dose of nutritional yeast for that extra savoury kick. Hopefully nothing too difficult to get hold of!
A combination of green lentils and vegetables bound together in a rich tomato sauce.
- 2 tablespoons tomato purée
- 2-4 mugs boiling water (to make the sauce)
- 2 x 400g tins green lentils (partially drained)
- 2 medium carrots (grated)
- 1 x 250g punnet mushrooms (e.g., chestnut), diced
- 2 medium courgettes diced
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic granules
- 1 teaspoon Italian herb mix
- 1 teaspoon black pepper
- Salt to taste
- Grate the carrots and dice the mushrooms and courgettes.
In the slow cooker, mix the tomato purée with a cup or two of boiling water to create a smooth gravy style sauce.. (Alternatively use a casserole dish or large saucepan).
- Layer in the diced mushrooms, diced courgettes, grated carrots and partially drained lentils.
Check that the water level just covers the ingredients and add more if necessary.
Cover and leave to cook for an hour in the slow cooker or oven, or 20 minutes on the stovetop.
Remove the lid and add the nutritional yeast, garlic granules, Italian herb mix, black pepper, and salt (to your taste). Mix everything together and check the liquid level, replace the lid and continue cooking.
For the slow cooker, this will be happy to cook for anything from 4-8 hours. In the oven a couple of hours should do. On the stovetop, this should be ready within an hour.
Serve & Enjoy.
What do I need?
You might already have everything you need for this recipe, but if you’re looking for a quick kitchen refresh (or if you’re new to cooking), here’s a list of essentials you might want to check out. These links will take you directly to Amazon where you can find what you need. If you happen to buy through these links, Amazon will pay us a small commission, which helps with website hosting fees. We’d really appreciate it if you do – thank you! Have a browse for: chopping boards, kitchen knives, slow cookers, ovenproof casserole dishes, lidded saucepans, nutritional yeast, and other items which you might need. Much appreciated!
Serving
Serve your lentil and vegetable Bolognese on a baked potato for a hearty, comforting meal, or over wholegrain pasta for a classic twist. You can also enjoy it with your favourite grain for a filling option, or pair it with some crusty bread to soak up all the sauce. For a lighter meal, just serve it as it is with a fresh mixed salad or roasted veggies. It can even be eaten cold for a quick and tasty lunch the next day. There are plenty of ways to enjoy it!
Storing
If you have any leftovers, you can store your lentil and vegetable Bolognese in an airtight container in the fridge for up to 3 days. It also freezes well, so if you want to keep some for another week, just remember to portion, label, and date it before popping it in a freezer-safe container. It will last up to 3 months in the freezer. When you’re ready to eat, simply defrost overnight in the fridge or reheat directly from frozen on the stove or in the microwave.
Sharing
I hope you’ll share this lentil and vegetable Bolognese with friends and family – it’s perfect for a cosy meal together, whether it’s a casual weekday dinner or for a special occasion.
If you make this recipe, don’t forget to share it on social media! Tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X. so I can see your creations and share the love. I’d love to see how you make it your own.
Remember, if you have any recipe requests or ideas for future posts, feel free to let me know – I’m always excited to hear what you’d like to try next!
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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