Lentil Bolognese

5 minutes 25 minutes 4 servings

A speedy vegetarian bolognese that’s perfect for busy weeknights. Using store-cupboard staples you can have a last-minute dinner ready in a snap.

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  • 1 onion, chopped
  • 3 tsp Epicure Chopped Garlic
  • 200g Epicure Red Lentils, rinsed
  • 1 jar Epicure Italian Passata
  • 1 ½ tsp salt
  • 1 ½ tsp dried basil
  • 1 tsp dried oregano
  • ¼ tsp dried thyme
  • 1 bay leaf
  • 350ml water

The recipe Lentil Bolognese Kitchen Mode

  • 1

    Cook onion in a bit of oil until starting to soften. Add garlic and cook for one min. At this point you can tip in a splash of wine, if you like.

  • 2

    Stir in lentils, passata, salt, dried herbs, bay leaf and water. Bringto a simmer and cook for 15 mins, or until thick and lentils are tender.

  • 3

    Remove bay leaf and season to taste. Serve over spaghetti.