Jamie Oliver Vegan Lentil ‘Bolognese’

I first made this lentil Bolognese on a cold Tuesday when I was down to one onion, a stubborn tin of tomatoes, and a grumpy mood. I wasn’t expecting magic — just dinner — but as it simmered, my kitchen slowly filled with the kind of scent that makes you linger a little longer by the stove. Warm, rich, a bit earthy, and somehow cozy without needing a blanket.

This isn’t the kind of dish you rush. It’s humble stuff — lentils, walnuts, a splash of red wine if you’re feeling cheeky. But when it all comes together, it gives proper Italian nonna comfort… minus the actual nonna, and, well, the meat. I’ve made it for friends who claim to “need meat” with dinner — they always clear their plates and ask for seconds. It’s that kind of bowl.

Why You’ll Love It

• It’s hearty, cozy, and proper stick-to-your-ribs satisfying.
• You only need one pot (and some pasta water, if you’re being technical).
• The leftovers? Even better the next day — deeper, richer.
• It’s fully vegan — but you won’t miss a thing, promise.
• Pantry staples = budget-friendly. Bonus points if you’ve got wine open.
• Freezes beautifully for those nights you can’t be bothered.

Ingredients

• 1 ½ tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme (or just more oregano)
• 1 ½ tsp kosher salt, plus more to taste
• Black pepper, to taste
• 150g (5.3 oz) tomato paste (ideally from a tube)
• ½ cup (120ml) dry red wine (optional)
• 3 cups (720ml) vegetable broth
• 1 cup (185g) red lentils, soaked 30–60 mins
• ¼ cup (32g) walnuts or pecans, finely chopped
• 410g (14.5 oz) crushed tomatoes or hand-crushed whole tomatoes
• 340–454g pasta (tagliatelle, rigatoni, or gnocchi all work)
• 1 tbsp balsamic vinegar (or 1–2 tsp sugar if you don’t have it)
• Chopped flat-leaf parsley or fresh basil (optional, for garnish)

How to Make It

Start with the soak:

Soak your red lentils in water for 30–60 minutes. Use the time to chop your onions, garlic, and get everything else prepped — future you will be grateful.

Build that beautiful base:

Heat the oil in a large sauté pan or Dutch oven over medium heat. Add the onion with a pinch of salt and cook until golden and sticky — about 10 minutes. Keep stirring, add a splash of water if it sticks. Trust the process.

Bring in the flavor:

Add garlic, herbs, more salt and pepper. Stir it around for a minute. Then add tomato paste and cook for 2–3 minutes until it smells sweet and intense and turns a darker red.

Wine and deglaze (optional, but fab):

If you’ve got red wine, pour it in now to deglaze the pan — scrape up any bits. Cook it down till jammy and the alcohol’s gone.

Simmer it slow:

Stir in the broth, lentils, and walnuts. Let it all bubble gently for 20 minutes, stirring now and then.

Tomatoes in, flavour deepens:

Add crushed tomatoes and cook for another 15–20 minutes, until the lentils are tender but not mushy. If it thickens too much, add a splash of water and lower the heat.

Pasta time:

Boil your pasta in salted water until al dente. Drain (save a ladle of that pasta water just in case).

Pull it all together:

Add cooked pasta to the sauce, stir in the balsamic vinegar, and toss well. Use a little pasta water if it needs loosening. Serve hot with a scattering of parsley or basil.

Common Mistakes and How to Dodge Them

Why is my Bolognese too thick?
It happens! Add a splash of pasta water or veggie broth. The sauce should hug the pasta, not suffocate it.

Do I have to soak the lentils?
Honestly… yes. If you skip it, they’ll take longer to cook and the sauce might dry out. Soak ‘em for at least 30 minutes.

Can I skip the walnuts?
Totally. They add texture, but if you’re nut-free, leave them out. You’ll still have loads of depth from the tomatoes and herbs.

Mine’s bland — help!
Add a touch more balsamic or a pinch of sugar. Salt, pepper, and acidity are your best friends.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: It freezes like a dream — portion it out, label it, and freeze for up to 2 months.
• Reheat: Gently on the hob with a splash of water or in the microwave, stirring halfway.

Frequently Asked Questions

Can I make this gluten-free?
Absolutely! Just use your favourite gluten-free pasta.

What’s the best pasta for this?
Go with something chunky like rigatoni or a wide ribbon like pappardelle. It clings to sauce beautifully.

Is this kid-friendly?
Yep. Just go easy on the chilli or skip it if you’re feeding little ones.

Can I batch cook this?
Yes, and you should. Double the recipe and freeze half. Future you will adore past you.

Nutrition Facts (Per Serving):

• Calories: ~420
• Fat: 11g
• Carbs: 58g
• Protein: 17g
• Sodium: 680mg
• Sugar: 9g