Lentil and Mushroom Bolognese with Spaghetti
Hearty, budget-friendly lentil ragu tossed with spaghetti — filling, vegan and ready in 40 minutes for under a fiver a head.
This lentil-and-mushroom Bolognese is my go-to when the wallet's feeling light but you still want something comforting. It gives you the savoury depth of a slow ragu without the fuss — and it’s reliably ready in about 40 minutes.
Perfect for weeknights, student budgets or anyone after a filling, plant-based dinner that doesn’t feel like austerity. Serve with a crisp salad or some steamed greens if you like — optional, not essential.
Ingredients
- 200 g dried red lentils
- 400 g spaghetti
- 200 g chestnut mushrooms
- 1 brown onion — large (about 150 g)
- 1 carrot — large
- 3 garlic cloves — finely chopped or crushed
- 400 g tinned chopped tomatoes — one standard tin
- 15 ml tomato purée
- 30 ml olive oil
- 1 vegetable stock cube — dissolved in 600 ml water
- 5 ml dried oregano
- 5 ml dried basil
- 5 ml sugar — balances acidity
- fine salt — to taste (about 1 tsp for sauce and 1 tsp for pasta water)
- 5 ml black pepper
- 15 g fresh parsley — roughly chopped, for garnish
Instructions
Rinse the dried red lentils under cold running water in a fine sieve until the water runs clear; set aside to drain.
Peel and finely dice the brown onion and carrot. Slice the chestnut mushrooms and finely chop or crush the garlic cloves.
Heat the olive oil in a large frying pan over medium heat on the hob. Add the brown onion and carrot and sauté until softened and just starting to colour, about 6 minutes.
Add the garlic cloves and chestnut mushrooms to the pan and cook, stirring, until the mushrooms release their liquid and it has mostly evaporated, about 4 minutes.
Stir in the tomato purée, dried oregano and dried basil and cook for 1 minute to deepen the tomato flavour.
Add the rinsed dried red lentils, tinned chopped tomatoes, the dissolved vegetable stock cube (made with 600 ml water), sugar, black pepper and most of the fine salt. Stir, bring to a gentle simmer and cook uncovered on a low medium heat for 20 minutes, stirring every few minutes so the lentils cook evenly and nothing sticks.
While the ragu simmers, bring a large saucepan of water to the boil, add a good pinch of fine salt, then cook the spaghetti until al dente according to pack instructions, usually 9–11 minutes.
Reserve about 100 ml of the pasta cooking water, then drain the spaghetti.
Add the drained spaghetti to the lentil ragu in the frying pan with a splash of the reserved pasta water and toss for 1 minute so the pasta absorbs the sauce. Adjust seasoning with fine salt and black pepper.
Serve the spaghetti topped with a scattering of fresh parsley and an extra grind of black pepper.
Tips
- Rinse the red lentils well — they can foam and taste dusty if not rinsed.
- If you want more body, simmer the sauce a little longer; for a looser sauce add up to 100 ml extra water.
- Make ahead: the sauce keeps well in the fridge for 3 days and tastes even better reheated; freeze in portions for up to 3 months.
- Reserve pasta water every time — the starch helps the sauce cling to the pasta and gives a glossy finish.
- To keep costs down, use store-brand tinned tomatoes and dried lentils — they’re just as good here.
Substitutions
spaghetti → gluten-free pasta, same weight
Stays closedried red lentils → brown or green lentils, increase simmering time by 10–15 minutes
Noticeably differentchestnut mushrooms → 200 g frozen mushrooms, thawed and drained
Stays closetinned chopped tomatoes → 400 g passata plus 1 tsp sugar
Stays close
Nutrition
Per serving · estimated
- 670
- Calories
- 27 g
- Protein
- 116 g
- Carbs
- 11 g
- Fat
- 13 g
- Fibre
- 6 g
- Sugar
- 500 mg
- Sodium
FAQ
Can I make this gluten-free?
Yes — swap the spaghetti for a gluten-free pasta of the same weight and follow cook times on the pack.
How do I know the lentils are cooked?
Red lentils should be soft and break down into the sauce; there should be no gritty centre. If needed, simmer up to 5–10 minutes longer, adding a splash of water if it thickens too much.
Can I add extra veg?
Absolutely — chopped courgette, diced peppers or a handful of spinach stirred in at the end all work well and won’t push up cost significantly.
How long will leftovers keep?
Store cooled leftovers in an airtight container in the fridge for up to 3 days, or freeze portions for up to 3 months.
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