Puy Lentil Bolognese

Puy Lentil Bolognese

I’ve used Puy Lentils in this recipe because out of all the lentils they are my favourite! However you can substitute any other lentils. If you’re not prepared to go through the process of pre-soaking/cooking dry lentils, try to purchase canned or packet lentils that have no added nasties – after all – we are trying to take care of your beautiful body.

I’ve used Merchant Gourmet Ready to Eat Puy lentils in this recipe – they’re a lovely quality without any added nasty stuff, and it speeds up the making of this tasty dish.

Whilst traditional meat Bolognese is served with spaghetti, if you are wheat or gluten intolerant you can substitute the wheat pasta for buckwheat noodles, veggie pasta, wholegrain rice, quinoa or thick rice noodles.

This makes a largish batch. Leftovers can be stored in the fridge and used to top a jacket potato the following day, or freeze it for future use. It never lasts long enough in our house to make it to the freezer!

Don’t be put off by the long list of ingredients, most are added to the pan quickly, so there’s a limited amount of prepping and cooking.

Puy Lentil Bolognese

Puy Lentil Bolognese


1 Dessertspoon Raw, Cold Pressed Coconut Oil
3 Cloves Garlic, crushed
1 Red Onion, diced
1 Leek, sliced
1 Stick Celery, sliced
1/2 Red Pepper, sliced
1 Small Carrot, sliced thinly
1/2 Courgette, diced
3oz Mushrooms, sliced
1/2 Teaspoon Dried Thyme
1 Small Can Chopped Tomatoes
1 Packet Merchant Gourmet Ready to Eat Puy Lentils
1 Dessertspoon Lemon Juice
2 Tablespoons Tomato Paste
3 Tablespoons Fresh Basil, shredded
Salt and Pepper
One Serving of a Grain of Your Choice (pasta, buckwheat noodles, quinoa etc)


Put the coconut oil in a heavy based saucepan and melt over a gentle heat.

Add the garlic, onion, leek, carrots, celery and carrot and sauté on a high heat for a few minutes until veggies begin to soften.

Add the courgette, pepper and mushrooms and sauté for a few more minutes, adding a little more hot water to the pan if required.

Stir in the chopped tomatoes and lemon juice. Add a little more water if the sauce is too thick. Bring to the boil and simmer gently until the veggies start to soften. Stir regularly and keep an eye on the liquid levels. If you need to add more water do so.

When the veggies are softening, stir in the puy lentils, dried thyme and fresh basil and mix well, cooking for a few minutes until the lentils are piping hot.

Put your grain of choice on to cook according to the packet instructions.

Finish your Bolognese sauce by stirring in the tomato paste and adding salt and pepper to taste.

Drain your grain, place on a serving dish, pile your Bolognese on top.

Sit, Eat, Enjoy!