Vegetarian Bolognese

28 votes

You won’t miss the meat in this hearty vegetarian bolognese. Use whatever vegetables you have on hand to create a delicious sauce with many uses.

40 Minutes

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.


  • Dash of oil
  • 1 large onion, finely chopped
  • 1 capsicum, finely chopped
  • 300g mixed vegetables, finely diced (e.g. carrot, parsnip, mushrooms, leek, celery)
  • 2-4 cloves garlic, crushed
  • 2 heaped teaspoons dried oregano
  • Salt and pepper
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin lentils, drained


  1. Heat oil in a pan and gently cook the onion until well browned, stirring regularly.
  2. Add the capsicum and vegetables to the pan, continue cooking gently for 5 minutes, still stirring regularly.
  3. Add the garlic and oregano, season with salt and pepper. Stir well and then add the tomatoes.
  4. Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally and adding a little water if it starts to stick.
  5. Add the lentils, simmer for a further 5 minutes and serve with pasta.
Print This Recipe

You might also like...