Veggie & Lentil Bolognese

Recommended to serve with spaghetti or any other type of pasta

Veggie & Lentil Bolognese

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes
  • Servings: 5-6


  • 140g dry green lentils
  • 1 onion, peeled and cut into chunks
  • 250g mushrooms, halved or quartered according to size
  • 120g pecans and/or walnuts
  • 5 small to medium carrots, peeled and cut into chunks
  • 2 stalks of celery, cut into large pieces
  • 1 tbsp olive oil
  • 60ml white wine
  • 2x400g can crushed tomatoes
  • 2 ½ tsp salt
  • 1 tsp nutmeg
  • 1 bay leaf
  • 100ml water or vegetable broth


  • Add the lentils into a pot and cover with water.
  • Bring to a boil and cook for about 14 mins, or until tender.
  • When cooked, drain, and set aside.
  • Meanwhile, in a food processor, add the onion and mushrooms and process until chopped into small pieces.
  • Add the pecans and pulse until chopped into smaller pieces too. (I like it when they are still chunky because it gives it a crunchy texture later)
  • Transfer into a bowl.
  • In the food processor, add the carrot and celery and process until chopped into small pieces.
  • Set aside.
  • In a deep pan/pot, heat the olive oil.
  • Add the onion, mushroom and pecan mix and cook for 3 minutes.
  • Add the carrot mixture and cook for 2 minutes.
  • Add the white wine for cook for a further 2 minutes.      
  • Add the crushed tomatoes, salt, nutmeg, bay leaf, lentils, and water.
  • Stir, then simmer for 5 mins,
  • Add the lentils and cook for another 5 minutes.
  • Serve with gluten free spaghetti or any other type of pasta and enjoy!