Mushroom & Lentil Bolognese

A week of eating vegetarian meant I needed to come up with some delicious meat free dishes. So, I decided to convert a few of my favourite traditional meat dishes into delicious flavour packed vegan options. This dish is still so hearty even without the meat, it is bursting with flavour and contains a lot of vegetables, protein and nourishing ingredients! A favourite with my husband who didn’t miss the meat in it at all.

Give it a go and let me know how you get on!


  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 can lentils
  • 2 sprigs of basil (including stalk)
  • 200 grams mushrooms
  • 1 teaspoon Italian herbs
  • 1 teaspoon chilli flakes
  • ½ teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • A Jar of good quality Italian pasata – roughly 400 grams
  • 200 ml vegetable stock
  • Salt & Pepper
  • Your choice of pasta to serve
  • Your choice of vegan cheese


  1. Heat olive oil in a large saucepan or casserole dish. Add the diced onion and cook through for a few minutes. Next add the finely diced carrots, celery and minced garlic and continue to cook for a further few minutes.
  2. Place 2 basil stalks in the pan, along with the mushrooms and some salt. Mix well.
  3. Next add the cinnamon, chilli flakes and Italian herbs and stir through.
  4. Place the lentils, tomato paste and give everything a good mix before adding the Pasata and vegetable stock.
  5. Allow to simmer on low for 15 minutes, stirring occasionally to avoid sticking. Adjust the seasoning if required.
  6. Whilst the sauce is simmering, cook your pasta.
  7. Serve hot over spaghetti, garnish with some basil and your choice of cheese!

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Lucy Thomson

Lucy Thomson

My name is Lucy Thomson and I have a huge passion for all things health, fitness, food & nutrition!

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