Jamie Oliver Vegan lentil ‘Bolognese’

This easy and hearty vegan lentil ‘Bolognese’ with pasta by Jamie Oliver is a quick, nutritious meal that’s full of rich, comforting flavors. Made with simple ingredients like lentils, mushrooms, and a tomato base, it’s the perfect cozy dish that pairs beautifully with pasta and a drizzle of olive oil.

Ingredients Needed

• 280g/10oz/scant 1½ cups dried brown or green lentils
• 5 tbsp extra virgin olive oil, plus extra for drizzling
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 1 small carrot, finely chopped
• 100g/3 ½ oz/scant ½ cup pumpkin flesh, finely chopped
• 2 garlic cloves, whole, peeled and crushed
• 200g/7oz/scant ¼ cup chestnut button mushrooms, thinly sliced
• 2 bay leaves
• 400ml/14fl oz/1 ¾ cups tomato passata (strained tomatoes)
• 900ml/31fl oz/3½ cups hot vegetable stock (or use a stock cube)
• 500g/1lb 2oz/scant 4 cups dried egg-free pappardelle pasta
• Rustic bread, to serve (optional)
• Chilli flakes, to serve (optional)

How To Make Vegan lentil ‘Bolognese’

1. Rinse the Lentils: Rinse the lentils under plenty of cold water, checking for any impurities.
2. Sweat the Vegetables: Heat the olive oil in a pan. Sweat the onion, celery, carrot, pumpkin, and garlic on medium heat for a couple of minutes.
3. Add the Lentils and Mushrooms: Stir in the lentils, mushrooms, and bay leaves, cooking for another couple of minutes.
4. Add the Passata and Stock: Pour in the passata and stock, bring to a boil, then reduce the heat and gently simmer for about 1 hour, until the lentils are cooked. Add more stock gradually as needed, depending on the type of lentils.
5. Cook the Pasta: Near the end of cooking, bring a large pot of salted water to the boil and cook the pasta until ‘al dente.’ Using tongs, transfer the pasta to the lentil ragu, mixing well and adding a little of the hot pasta water to loosen the sauce.
6. Serve: Remove from the heat and serve with rustic bread, a drizzle of olive oil, and some chilli flakes, if desired.

Recipe Tips

• Use the right lentils: Brown or green lentils work best as they hold their shape and cook evenly. Avoid red lentils, as they can become mushy in this dish.
• Add stock gradually: Different lentils absorb liquid at different rates. Add the stock little by little and keep an eye on the consistency. If it gets too thick, add more stock as needed.
• Cook the pasta ‘al dente’: Don’t overcook the pasta. It should still have a bite to it, as it will soften further when mixed with the lentil sauce.
• Let it simmer slowly: Allow the lentil mixture to simmer gently for about an hour to let the flavors develop fully. The longer it cooks, the richer the taste will be.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover vegan lentil ‘Bolognese’ cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the dish to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
• Reheat: Place the leftover lentil ‘Bolognese’ in a pan over medium heat. Stir occasionally, adding a little water or stock if needed, and heat for about 5-7 minutes until hot.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup or 200g)

• Calories: 191
• Total Fat: 5g
• Saturated Fat: 1g
• Total Carbohydrate: 28g
• Dietary Fiber: 9g
• Sugars: 8g
• Protein: 9g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken And Mushroom Pasta Bake
• Jamie Oliver Lemon Pasta
• Jamie Oliver Mediterranean-Style Herring Pasta
• Jamie Oliver Simple Summer Pasta