Lentil Bolognese


  • Total Time45 mins
  • Makes4 servings
Lentil Bolognese

(Photography: Sian Richards. Prop styling: Rayna Schwartz. Food Styling: Michael Elliott.)

Chatelaine Triple Tested


  • 450 g spaghetti pasta

  • 1 tbsp olive oil

  • 4 garlic cloves, minced

  • 3 peeled and finely chopped carrots

  • 2 peeled and finely chopped celery stalks

  • 1 finely chopped large onion

  • 2 cups red wine

  • 2 cups water

  • 1 cup vegetable broth

  • 156-mL can tomato paste

  • 2 540-mL cans green lentils, drained and rinsed

  • 1 1/2 cups grated parmesan

  • 1/4 cup chopped basil


  • COOK spaghetti in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot.

  • HEAT a very large non-stick frying pan over medium-high. Add olive oil, then minced garlic, carrots, celery and onion. Cook until carrots begin to soften, 4 to 5 min. Stir in red wine and water, vegetable broth and tomato paste. Add green lentils. Boil until most of the liquid has evaporated but mixture is still saucy, about 15 min. Stir in parmesan until sauce is thickened.

  • ADD half of bolognese sauce (about 3 1/2 cups) to pasta. Stir to coat. Divide among 4 plates. Sprinkle with parmesan and chopped basil. Reserve remaining half of bolognese for Lentil Ragu over Polenta.

Nutrition (per serving)

Calories 755, Protein 39g, Carbohydrates 116g, Fat 14g, Fibre 10g, Sodium 862mg.
Excellent source of Vitamin A.