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The Brightside - Lentil Bolognese From That Vegan Dad

The Brightside - Lentil Bolognese From That Vegan Dad

The Brightside: Lentil Bolognese From That Vegan Dad

This lentil spaghetti bolognese recipe is a nutritious vegan twist on a classic dish, offering a rich blend of flavours and essential nutrients. Lentils are a powerhouse of plant-based protein, fibre, and iron, making them an excellent meat substitute in this hearty sauce.  

Combined with diced tomatoes, vegetables, and nutritional yeast, this recipe serves as a versatile base for adding extra vegetables or seasonings, even though it's already simple and delicious on its own. 

Nutritional yeast also adds a cheesy flavour while also supplying B vitamins, which are crucial for energy production and overall health, especially for those on a plant-based diet. 

Paired with spaghetti and garnished with parsley, this lentil bolognese is not only easy to make but also a nourishing choice for anyone following a vegan diet or seeking a tasty meat-free option.

Lentil Bolognese


- 1 brown onion, diced

- 1 carrot, diced

- 2 garlic cloves, minced⁠ 

- 1 can lentils, drained and rinsed⁠ 

- 1 can diced tomatoes⁠ 

- 2 cup vegetable stock⁠ 

- 2 tbsp tomato paste⁠ 

- 1 tbsp nutritional yeast 

- 250g spaghetti⁠ 

- Nutritional yeast and parsley to garnish ⁠


1. Heat oil in a fry pan on medium heat, add onion, carrot and garlic. Cook, stirring until soft⁠.

 2. Stir in lentils, diced tomatoes, stock, tomato paste and nutritional yeast. Bring to a boil, reduce heat and simmer for about 20 minutes or until thick.⁠ 

3. Cook pasta as per packet instructions, add sauce, mix and serve⁠.

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Jack Rock - That Vegan Dad

Vegan recipes, vegan food guides, vegan parent guides, vegan blog writer, and vegan small business owner.

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