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  • nadenejulia

A budget and tummy friendly recipe

This week we have delicious lentil Bolognese for you!

Puy lentils are a rare food with the sweet/cooling/sweet and light combination. This means they are nourishing for the tissues and immune system but still light and easy to digest—the perfect food!

Puy lentils are less gas-forming than many other legumes and have a calming effect on the mind, so they are appropriate for people suffering from both physical and mental digestive problems.

Approx. 6 portions

£2.00 per person


  • 1 tbsp olive oil

  • 1 celery stick, finely chopped

  • 1 onion, finely chopped

  • 1 carrot, peeled and finely chopped

  • 100g mushrooms, finely chopped

  • 400g jar passata sauce (Approx.)

  • 1 tbsp tomato purée

  • 2 tsp dried oregano

  • 2 tsp dried thyme

  • 200g brown or green lentils soaked overnight in water and 1/2 of bicarbonate of soda

  • 1 glass of red wine

  • 1 tsp yeast extract, such as Marmite (Vegan option) or a beef stock cube

  • salt and freshly ground black pepper

  • A handful of fresh basil


  1. Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft.

  2. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated.

  3. Stir in the passata sauce, tomato purée, herbs and (drained) lentils. Pour in the wine and bring to the boil for a minute. Add the yeast extract. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning, you might need to add some extra water.

  4. Cook the pasta according to the packet instructions, drain and serve with the bolognese.

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