30 Minute Vegan Lentil Bolognese


  • 2 large Onions
  • 1 tablespoon Coconut Oil / Olive Oil
  • 1 Bell Pepper
  • 7 whole Mushrooms
  • 4 large Tomatoes
  • 125ml Red Wine
  • 4 oz / a half cup of Tomato Puree.
  • 16oz / 230ml / 2 cups of water
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic Powder / 1 clove of diced Garlic
  • 1 teaspoon Basil
  • Pinch of chilli powder
  • 16oz / 450g / 2 cups Red Lentils


  1. Put a large saucepan on the hob with medium heat and add 1 tablespoon of coconut/olive oil.
  2. Finely chop the onion, pepper, tomatoes and mushrooms.
  3. Add the onion first with the teaspoon of garlic. Stir together for around 3-4 minutes or until the onion softens.
  4. Add a dash of water to fuse everything together.
  5. Add the chopped pepper, stir for around 3-4 minutes.
  6. Add the mushrooms and tomato and a half cup of water.
  7. Stir well, keeping the mixture moist.
  8. Add the tomato puree and the rest of the water.
  9. Keep stirring until everything is blended and add the teaspoon of oregano, basil and the pinch of chilli powder.
  10. Add the red wine.
  11. Pour in the lentils while stirring the mixture. Be sure the mixture is moist, add more water if necessary for preferred consistency.
  12. Leave mix for 30 minutes or until lentils are soft.
  13. Serve generously with egg-free spaghetti and vegan garlic bread.

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