Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

It’s been a hot minute since I have posted here, sorry about that folks! To make up for it, I have for you a delicious, comforting and super easy lentil spaghetti bolognese! This recipe is packed full of nutrients and flavour, perfect for those cool autumn nights we are currently experiencing here in Melbourne. This recipe makes a lot so why not have some friends around, crack open a bottle of red wine and have a night in! Otherwise, this meal keeps really well in the fridge or freezer making it a perfect meal prep option.

As always, if you make any of my recipes and share them on insta, please tag me @kiahs.kitchen or use the hashtag #kiahskitchen – I would love to see how it turns out.

Vegan Lentil Spaghetti Bolognese

Delicious, very easy and very filling! This Vegan Spaghetti Bolognese is sure to satisfy anyone.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • 2 400ml cans of brown lentils drained & rinsed
  • 2 medium carrots peeled
  • 2 stalks celery washed
  • 300 grams swiss brown mushrooms cleaned
  • 3-4 cloves garlic skin removed
  • 1 whole brown onion peeled & quatered
  • 1 cup frozen green peas
  • 1/4 tsp red chilli flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried parsely
  • 1 cup vegetable stock
  • 1 jar organic tomato pasta sauce
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 packet spaghetti
  • 1 pinch salt & pepper to taste
  • 1 pinch nutritional yeast for serving
  • 1/4 cup fresh parsley for serving


  1. Fill a large pot with water and set on high heat to bring to the boil

  2. In food processor, pulse the onion until finely chopped

  3. Heat olive oil in large non-stick pan on medium-high heat

  4. Add chopped onion to the pan, sauté until golden 

  5. Add the whole garlic cloves to the food processor and pulse until finely chopped, add to the pan with the onion and sauté for a further minute or so

  6. Chop the carrots into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan with the onion and garlic

  7. Chop the celery into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan 

  8. Finally, add the mushrooms to the food processor, pulse until roughly chopped, then add to the pan

  9. Stir vegetables over a medium heat for a minute further

  10. Add the rinsed brown lentils, the vegetable stock, the pasta sauce, the tomato paste and the dried herbs/chilli flakes to the pan

  11. Stir contents well to combine and season with salt and pepper as desired

  12. Bring Bolognese sauce to a boil and then immediately reduce to a simmer

  13. Cook for 20 minutes, stirring occasionally

  14. With 10 minutes to go, add the spaghetti to the boiling water with a generous amount of salt and cook according to packet instructions

  15. Add the frozen peas to the bolognese sauce and stir well

  16. When the spaghetti is cooked to your liking, drain and divide among 4-6 bowls (depending on desired serving size)

  17. Spoon the bolognese sauce evenly over the pasta

  18. Top each serving with nutritional yeast and fresh parsley leaves

  19. Serve immediately and enjoy!

Recipe Notes

If you do not have a food processor, chop all vegetables by hand before you commence cooking.

For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.


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