Perfect for lasagne or Spag Bol.

I like to batch make bolognese as it freezes so well so this recipe would serve around 6-10 probably but I will freeze most of it for later use.



3tbs olive oil

2 red onions chopped finely

3 carrots finely chopped

3 celery finally chopped

3 garlic cloves

500g red lentils dry

3 cans of chopped toms

2 tbs tomato puree

3tbs Liquid smoke (optional)

2tsp oregano and Thyme

3 bay leaves

1L veg stock



  1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened.
  2. Stir in the lentils, chopped tomatoes, tomato purée, herbs, liquid smoke (if using) and stock.
  3. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
  4. DONE


NOTES: If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions.

I top mine with Vegan cheese (violife original) and brazil nut parmesan (see my Instagram page for recipe @kedavison)

Alternatively, cool the sauce and chill for up to 5 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.