Red Lentil Bolognese
Serves 4
This Red Lentil Bolognese recipe is a nourishing and flavourful twist on the classic pasta dish. By replacing minced meat with protein-rich red lentils, it creates a hearty, satisfying sauce that’s gentle on the kidneys and naturally lower in sodium. This plant-based version delivers all the comfort of traditional bolognese while supporting better long-term health.
Ingredients
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1 tbsp olive oil
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1 onion, diced
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2 carrots, diced
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3 garlic cloves, diced
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2 celery stalks, diced
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100g dried lentils
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400g tinned tomatoes
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2 tbsp tomato puree
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2 tbsp balsamic vinegar
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1 tbsp dried basil
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1 low-salt vegetable stock cube
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400ml water
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240g dried pasta
Instructions
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Sauté the vegetables:
Add the olive oil to a large pan over low heat. Add the onion, garlic, carrot and celery. Cook gently, stirring occasionally, for about 10 minutes until softened. -
Prepare the stock:
Boil the 400ml water in a separate pot. Add the stock cube and stir until fully dissolved. -
Build the sauce:
Add the dried lentils, tinned tomatoes, dried basil, tomato puree, stock and balsamic vinegar to the pan. Stir to combine.
Simmer on low heat for about 20 minutes, or until the lentils are tender and the sauce thickens. -
Cook the pasta:
In a separate pot, bring water to a boil. Add dried pasta and cook according to package instructions. -
Serve:
Drain the pasta, plate it, and spoon the Red Lentil Bolognese over the top. Garnish with fresh basil or parsley if desired.
TIP:
If the sauce becomes too thick while simmering, just add a splash of water to loosen it. This red lentil bolognese recipe also freezes well, making it ideal for meal prep and quick weeknight dinners.
Takeaway:
Red lentils are a nutritious alternative to meat — they’re naturally lower in sodium, high in fibre, and easier on the kidneys compared to heavier protein sources. This makes the dish not only comforting and filling, but also a kidney-friendly option that supports better long-term health.
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