Chef Laura’s favourite – Vegetarian Lentil Bolognese


  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 celery stalk, finely chopped
  • 2 peppers, chopped
  • 2 garlic cloves, minced
  • 200 ml vegetable stock
  • 1 red chilli, finely diced
  • 2 tbsp paprika
  • 2 tbsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 400 g chopped tomatoes
  • 150 g green puy lentils
  • 500 g spaghetti


  1. In separate pot cook the Puy lentils. Put on a medium heat and add water to the pot. Once cooked drain and rinse the lentils.
  2. Heat a large sauté pan and add the oil. Add in the onions, mushrooms, garlic, chilli, carrots and celery and cook over a medium heat for 6-8 minutes. Cook gentle until soft.
  3. Add the herbs and peppers and cook for another minute then add the chopped tomatoes. Add the vegetable stock, paprika, salt and pepper, add puree. Simmer for 15 minutes.
  4. In a separate pot, cook the pasta according to the package instructions. Drain once cooked and set aside.
  5. Add the cooked Lentils to the tomato vegetable mixture and cook for a further 5 mins.
  6. Season and serve the bolognese over the pasta. Garnish and enjoy!