Photo of Lentil Bolognese by WW

Lentil Bolognese

Points® value
Total Time
1 hr 25 min
15 min
1 hr 10 min
This vegan take on a family favourite meal tastes just as delicious as the original, and uses filling lentils as a base for the Bolognese sauce.


Calorie controlled cooking spray

4 spray(s)


1 medium, finely chopped

Carrots, raw

2 medium, finely chopped

Celery, Raw

1 stick(s), finely chopped


2 clove(s), crushed

Tomato Purèe

2 tablespoon(s), level

Split Red Lentils, dry

300 g

Tinned Tomatoes

1 can(s), large, chopped

Vegetable stock cube

2 cube(s), to make 900ml stock

Yeast Extract

1 tablespoon(s), level

Thyme, Fresh

5 sprig(s)

Rosemary, Fresh

3 sprig(s)

Bay leaf, dry

2 leaf/leaves

White pasta, dry

300 g, spaghetti

Vegan parmesan

30 g


  1. Mist a large, lidded, nonstick frying pan with cooking spray and set over a medium heat. Add the onion, carrots and celery and cook for 8-10 minutes until soft, then add the garlic and tomato purée and cook for another 1 minute.
  2. Stir in the lentils, chopped tomatoes, stock, Marmite, thyme, rosemary and bay leaves and simmer for about 1 hour, covered, until the sauce has thickened and the lentils are tender. Remove and discard the thyme, rosemary and bay leaves.
  3. Meanwhile, cook the spaghetti to pack instructions, then drain. Toss the pasta and sauce together and serve with the cheese alternative scattered over the top


The sauce can be frozen in an airtight container for up to 3 months.