Looking for a family dinner that’s kind to your budget and still gets everyone asking for seconds? Dee’s meat-free spaghetti bolognese uses puy lentils instead of mince, and honestly, most families don’t even notice the swap. It’s hearty, warming, and comes together with everyday store-cupboard ingredients.
Puy lentils are a great one to keep in your cupboard. They’re inexpensive, have a lovely meaty texture with a slight peppery flavour, and hold their shape well during cooking (unlike some other lentil varieties, which can turn mushy). They’re also a good source of protein and fibre, which makes this a filling, satisfying dinner even without any meat.
This recipe serves 4–6, so it’s perfect for a family meal — and it’s easy to double up if you want leftovers for another day.
Why Try a Meat-Free Bolognese?
You don’t need to be vegetarian or vegan to enjoy this one. It’s simply a handy recipe to have up your sleeve for:
- A budget-friendly midweek dinner
- Introducing more plant-based meals without a big fuss
- A base you can double and repurpose (this sauce works brilliantly as a shepherd’s pie filling the next day — just top with mash and bake)
- Getting more fibre and plant protein into the family diet
Ingredients
- 2 carrots, small dice
- 1 onion, diced
- 2 cloves garlic, sliced
- 1 stick of celery, diced
- ¾ cup dried green puy lentils
- 1 bay leaf
- 1 tsp oregano
- 1 vegetable stock cube
- 1 tin of tomatoes
- Black pepper, to taste
Equipment
- Chopping board
- 2 large pots (one with a lid)
- Large colander
- Sharp knife
Method
1. Heat 1 tsp of oil in a pan and sauté the diced carrot, celery and onion for about 2 minutes.
2. Add the garlic and lentils, and stir to coat.
3. Add the tin of tomatoes (or fresh tomatoes, if you prefer), bay leaf, oregano and black pepper.
4. Add vegetable stock — you want roughly twice the amount of liquid to lentils.
5. Bring to the boil, then reduce the heat, cover and simmer for around 30 minutes.
6. The lentils will absorb the liquid and swell as they cook. Keep an eye on the pot and add a splash more water if it starts sticking to the bottom.
7. The lentils are ready when they’re soft enough to bite through easily.
8. Meanwhile, cook your spaghetti according to the pack instructions.
9. Serve the lentil bolognese over the spaghetti. If you’re not following a vegan diet, a little soft goats cheese or grated cheese on top makes a lovely finishing touch.
A gentle tip: if it’s your first time cooking with lentils, try to drink a bit of extra water alongside the meal — the added fibre can take some getting used to.
Frequently Asked Questions
Can I use a different type of lentil if I don’t have puy lentils?
Puy lentils are recommended here because they hold their shape well during cooking, giving the sauce a nice texture. Other green or brown lentils can work as a substitute, but they may cook a little faster and turn softer, so keep an eye on the cooking time.
Is this recipe suitable for vegans?
Yes, the base recipe is vegan as written. Simply leave off the cheese topping, or use a dairy-free alternative if you’d like a cheesy finish.
Can I freeze the lentil bolognese sauce?
Cooked lentil sauces like this one generally freeze well. Cool it fully before freezing, and defrost thoroughly before reheating until piping hot.
What else can I do with the leftover sauce?
Double the batch and use the extra portion as a base for a shepherd’s pie the next day — just top with mashed potato and bake until golden. It’s also lovely simply served with a side salad.
Related Articles
- More family-friendly meat-free dinner ideas
- Budget-friendly family meal plans
- Easy midweek dinners the whole family will eat
Save This Recipe for Later
Not cooking tonight? Bookmark this page or pin it to your recipe folder so it’s ready for your next Meat-Free Monday or budget-friendly dinner night.
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