Lentil Bolognese
Estimated $4.02 recipe · $2.01 per serving (US / USD)
A deeply savoury vegan ragu made with green lentils, red wine, and fresh herbs.
The recipe
Lentil Bolognese
A deeply savoury vegan ragu made with green lentils, red wine, and fresh herbs.
Ingredients
- 150g green lentils
- 180g spaghetti
- 1 can chopped tomatoes
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 celery stalk
- 100ml red wine (optional)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp oregano
Estimated recipe cost
$4.02 for 2 servings · $2.01 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 150g green lentilsPlanning assumption · $1.92 / 454 g · Uses 150g | $0.63 |
| 180g spaghettiPlanning assumption · $1.00 / 454 g · Uses 180g | $0.40 |
| 1 can chopped tomatoesPlanning assumption · $1.00 / 400 g · Assumes 400 g per can (drained where applicable) | $1.00 |
| 1 onionRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item | $0.31 |
| 2 garlic clovesRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.14 |
| 1 carrotRetail benchmark · $2.26 / 907 g · Retail reference · Assumes 80 g per item | $0.20 |
| 1 celery stalkPlanning assumption · $2.00 / 450 g · Assumes 40 g per item | $0.18 |
| 100ml red wine (optional)Planning assumption · $7.00 / 750 ml · Uses 100ml | $0.93 |
| 1 tbsp tomato pastePlanning assumption · $1.00 / 170 g · 1 tbsp ≈ 15g | $0.09 |
| 1 tsp dried thymePlanning assumption · $1.30 / 20 g · 1 tsp ≈ 1g | $0.07 |
| 1 tsp oreganoPlanning assumption · $1.30 / 20 g · 1 tsp ≈ 1g | $0.07 |
| Estimated total | $4.02 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Rinse the green lentils. Finely dice the onion, carrot, and celery. Mince the garlic.
- Heat olive oil in a large pan over medium heat. Cook the onion, carrot, and celery for 8–10 min until soft and starting to colour.
- Add the garlic, tomato paste, thyme, and oregano. Stir and cook 2 min.
- If using wine, add and let it bubble for 2 min. Then add the chopped tomatoes and lentils. Fill the empty tomato can halfway with water and add that too.
- Bring to a boil, then reduce to a steady simmer. Cook uncovered 25–30 min, stirring occasionally, until the lentils are completely tender and the sauce is thick and rich. Add splashes of water as needed.
- Meanwhile, cook the spaghetti until al dente. Reserve a cup of pasta water, then drain.
- Toss the pasta with the sauce, adding pasta water to loosen. Serve immediately.
Recipe notes
Doubles perfectly for meal prep — serve half with pasta, freeze the rest for a quick midweek meal.
Estimated nutrition per serving
560 kcal · 25g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.