Spicy + Decadent Lentil Bolognese

‘The flying almighty spaghetti monster makes sense to me.’


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Serves: 4

Preparation time: 15 minutes

Cooking time: 20/30 minutes


  • One Medium Onion
  • Three cloves of Garlic
  • Three Sticks of Celery
  • One Red Chilli with seeds
  • Two 400g tins of Chopped Tomatoes
  • One cup of Red Split Lentils
  • 1/2 a cup of Vegan Red Wine
  • 1 and a 1/2 tablespoons of sugar
  • Salt and Pepper to Taste
  • One Tablespoon of dried Sage
  • Water


  • To begin with, roughly chop the onions, celery, garlic and chilli
  • Next, heat up some oil in a pan and add the chilli and  onions, cook until the onions become translucent

Cook the onions and chilli until nice and translucent

  • Then add the celery garlic and seasoning (sage, salt and pepper) with a little water and cook for a few minutes until the celery softens

Cooking the celery with seasonings

  • Now its time to add the chopped tomatoes, followed by the lentils and the wine
Adding chopped tomatoesAdding the lentils and wine
  • Give the lentils a good mix to combined everything and cook for about 20 minutes on medium heat, as usual keep checking and add any extra water or seasoning to taste

Cook it all until it is ready

  • Finally, remove from the heat add some fresh torn basil and plate up topped with chilli flakes and maybe some vegan cheese!

Dinner is served!


  • I highly recommend serving with vegan cheese – because, why not
  • Instead of lentils you could use soya mince, or even minced mushrooms
  • The salt and pepper as with all my recipes need to be added throughout the cooking process and to taste (never be ashamed to shove a teaspoon in your cooking and taste half way through – cook’s perks!)

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