Lentil bolognese spaghetti

A plant-based bolognese where lentils replace the minced meat: a rich, tasty, slow-simmered tomato sauce. Packed with plant protein and fibre, it will please vegetarians and meat eaters alike.

Preparation: 15 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 251 kcal · 12 g protein · 44 g carbohydrate · 2 g fat

Ingredients

• 300 g spaghetti
• 200 g green lentils
• 2 tins of chopped tomatoes
• 1 onion
• 2 carrots
• 2 cloves of garlic
• 1 tsp oregano

Method

1. Fry the onion, garlic and diced carrots.
2. Add the lentils, tomatoes and some water.
3. Simmer for 30 minutes until the lentils are soft.
4. Serve over spaghetti cooked al dente.

Nutritional benefits

Lentils mimic the texture of minced meat while providing plant protein, fibre and iron, with a low glycaemic index. The tomato sauce supplies lycopene and the vegetables add vitamins. It is a complete, filling bolognese, 100% plant-based and much lower in fat than the meat version.

Variations and substitutions

• With textured soya protein.
• With a lentil and mushroom mix.
• Gluten-free: use pulse-based pasta.
• With Parmesan (not vegan).

Storage and making ahead

The sauce keeps for 4 days and can be frozen, which makes it excellent for batch cooking. It tastes even better reheated.

💡 Good to know

Chop the carrots and onion very finely (soffritto style): this soft base gives the sauce body and sweetness.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · dairy-free recipes.

Foods in this recipe: spaghetti · lentils · tomatoes · onion · carrots.

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