Lentil Bolognese

This recipe makes one cup of dried lentils go a long way! If you prefer to use tinned lentils then you'll need two 400g cans that have been drained and rinsed. The soy milk gets added right at the end and lends a beautiful creamy richness to the finished sauce.

prep time
cooking time
Recipe by Christie Connelly


200g (1 cup) dried green lentils

2 tablespoons olive oil

1 red onion, finely diced

1 carrot, finely diced

1 celery stick, finely diced

2 garlic cloves, finely chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh oregano, chopped

2 medium tomatoes, diced

1 tablespoon tomato paste

125ml (1/2 cup) Vitasoy Original Soy Milk

Cooked pasta (or baked potato for a gluten free option), to serve


  1. Bring a large pot of salted water to a rapid boil. Add the lentils and cook for 20-30 minutes until almost tender. Drain and set aside.
  2. Heat olive oil in a large, deep frying pan over medium heat. Add the onion, carrot and celery and cook for 5 minutes, stirring often until the vegetables have softened slightly. Add the garlic and cook for 2 minutes more.
  3. Add the cooked lentils, herbs, tomatoes and tomato paste and 125ml (1/2 cup) of cold tap water. Cook for 15 minutes, stirring often until the tomatoes soften and break down to form a sauce.
  4. Season with a little salt and lots of freshly ground black pepper and stir in the soy milk. Serve hot over pasta or a baked potato.