Jamie Oliver’s Bolognese with Lentils is a hearty and nutritious twist on the classic Italian dish. Packed with plant-based protein from lentils and rich, bold flavors, this recipe is perfect for vegetarians and anyone looking for a healthier take on a comfort food favorite.
Why This Recipe Is a Must-Try
- Healthy and hearty: Lentils add protein, fiber, and nutrients.
- Rich in flavor: A slow-cooked sauce full of depth and warmth.
- Versatile: Perfect for pasta, lasagna, or even served with crusty bread.
- Budget-friendly: Uses affordable and pantry-friendly ingredients.
- Great for meal prep: Freezes and reheats beautifully.
What Is Jamie Oliver Bolognese with Lentils?
Jamie Oliver’s Bolognese with Lentils is a vegetarian adaptation of the classic Bolognese sauce, using lentils instead of meat to create a flavorful, satisfying, and wholesome dish.

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Jamie Oliver Bolognese with Lentils Ingredients
- 200g (7 oz) dried green or brown lentils (or 400g canned lentils, drained and rinsed)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 400g (14 oz) canned chopped tomatoes
- 500ml (2 cups) vegetable stock
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil, chopped, for garnish
- 400g (14 oz) spaghetti or your preferred pasta
Optional Add-Ins:
- A pinch of chili flakes for heat
- Grated Parmesan or vegan cheese for topping
Step-by-Step Instructions to Prepare Jamie Oliver Bolognese with Lentils
Step 1: Prepare the Lentils
- If using dried lentils, rinse them under cold water and cook according to package instructions. Set aside.
Step 2: Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 8-10 minutes until softened. Stir in the garlic, oregano, and thyme, and cook for another 1-2 minutes.
Step 3: Add Tomato Paste and Tomatoes
- Stir in the tomato paste and cook for 1 minute to enhance its flavor. Add the canned tomatoes, vegetable stock, and bay leaf. Mix well.
Step 4: Simmer the Sauce
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens.
Step 5: Add the Lentils
- Stir in the cooked or canned lentils and balsamic vinegar. Simmer for another 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Step 6: Cook the Pasta
- Meanwhile, cook the spaghetti or pasta in salted boiling water according to package instructions. Drain and reserve 1/2 cup of pasta water.
Step 7: Combine and Serve
- Toss the pasta with the lentil Bolognese, adding a splash of reserved pasta water if needed. Serve hot, garnished with fresh parsley or basil and Parmesan, if desired.
What to Serve with Jamie Oliver Bolognese with Lentils
- Garlic bread: Perfect for soaking up the sauce.
- Green salad: Adds a refreshing contrast to the rich Bolognese.
- Roasted vegetables: Complement the dish with roasted zucchini or bell peppers.
- Crusty bread: Ideal for a hearty, rustic side.

Expert Tips for Mastering Jamie Oliver Bolognese with Lentils
- Use quality tomatoes: High-quality canned tomatoes enhance the sauce.
- Cook the lentils properly: Ensure lentils are tender but not mushy.
- Adjust the seasoning: Taste and adjust spices, herbs, and salt for balance.
- Add depth: A splash of red wine can enhance the sauce’s richness.
- Make it vegan: Use vegan cheese for a plant-based dish.
Variations of Jamie Oliver Bolognese with Lentils
- Spicy version: Add chili flakes or smoked paprika for heat.
- Extra vegetables: Include mushrooms, zucchini, or bell peppers.
- Creamy twist: Stir in a dollop of ricotta or mascarpone.
- Protein-packed: Add chickpeas or tofu for extra protein.
- Grain-free: Serve over zucchini noodles or cauliflower rice.
How to Store Leftovers Jamie Oliver Bolognese with Lentils?
- Refrigerate properly: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Jamie Oliver Bolognese with Lentils?
- On the stove: Heat over medium-low heat, stirring occasionally. Add a splash of water or stock if needed.
- In the microwave: Heat in a microwave-safe dish in 1-minute intervals, stirring between each interval.
Nutrition Value (Per Serving)
- Calories: 350
- Protein: 14g
- Carbohydrates: 55g
- Fat: 6g
- Fiber: 12g
FAQs
Can I use canned lentils for Bolognese with lentils?
Yes, canned lentils are a great time-saver and work perfectly in this recipe. Make sure to rinse and drain them before adding to the sauce.
How can I make this dish gluten-free?
To make this dish gluten-free, use gluten-free pasta or serve the lentil Bolognese over zucchini noodles or mashed potatoes.
What type of lentils are best for Bolognese?
Green or brown lentils are ideal for Bolognese because they hold their shape well and add a hearty texture. Red lentils can also be used but will create a softer, creamier sauce.
Can I freeze lentil Bolognese?
Yes, lentil Bolognese freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave before serving.
Final Words
Jamie Oliver’s Bolognese with Lentils is a delicious and nutritious alternative to the traditional meat-based sauce. With its rich flavor and hearty texture, it’s a satisfying dish that’s perfect for vegetarians and meat lovers alike. Give it a try and enjoy a comforting bowl of this plant-based classic!
Print
Jamie Oliver Bolognese with Lentils Recipe
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-British
Description
Jamie Oliver’s Bolognese with Lentils is a vegetarian adaptation of the classic Bolognese sauce, using lentils instead of meat to create a flavorful, satisfying, and wholesome dish.
Ingredients
-
- 200g (7 oz) dried green or brown lentils (or 400g canned lentils, drained and rinsed)
-
- 2 tablespoons olive oil
-
- 1 onion, finely chopped
-
- 2 carrots, finely chopped
-
- 2 celery sticks, finely chopped
-
- 3 garlic cloves, minced
-
- 1 teaspoon dried oregano
-
- 1 teaspoon dried thyme
-
- 2 tablespoons tomato paste
-
- 400g (14 oz) canned chopped tomatoes
-
- 500ml (2 cups) vegetable stock
-
- 1 bay leaf
-
- 1 tablespoon balsamic vinegar
-
- Salt and freshly ground black pepper to taste
-
- Fresh parsley or basil, chopped, for garnish
-
- 400g (14 oz) spaghetti or your preferred pasta
Optional Add-Ins:
-
- A pinch of chili flakes for heat
-
- Grated Parmesan or vegan cheese for topping
Instructions
Step 1: Prepare the Lentils
-
- If using dried lentils, rinse them under cold water and cook according to package instructions. Set aside.
Step 2: Sauté the Vegetables
-
- Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 8-10 minutes until softened. Stir in the garlic, oregano, and thyme, and cook for another 1-2 minutes.
Step 3: Add Tomato Paste and Tomatoes
-
- Stir in the tomato paste and cook for 1 minute to enhance its flavor. Add the canned tomatoes, vegetable stock, and bay leaf. Mix well.
Step 4: Simmer the Sauce
-
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens.
Step 5: Add the Lentils
-
- Stir in the cooked or canned lentils and balsamic vinegar. Simmer for another 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Step 6: Cook the Pasta
-
- Meanwhile, cook the spaghetti or pasta in salted boiling water according to package instructions. Drain and reserve 1/2 cup of pasta water.
Step 7: Combine and Serve
-
- Toss the pasta with the lentil Bolognese, adding a splash of reserved pasta water if needed. Serve hot, garnished with fresh parsley or basil and Parmesan, if desired.