Lentil and Aubergine Bolognese

02 Sep 2020

Lentil and Aubergine Bolognese 


200g green lentils, cooked

4 bay leaves

2 aubergine, 1cm dice

1 onion, small dice

1 leek, small dice

2 celery, small dice

2 small carrot, small dice

200g mushrooms, small dice

3 peppers, 1 red, 1 yellow, 1 green cut into small dice

4 cloves of garlic, fine dice

1 tbsp tomato puree

1/2pt vegetable stock

2 tins chopped tomatoes

1 tbsp fresh or dried oregano

2 tbsp olive oil

40g grated cheddar or parmesan

360g spaghetti


  1. Firstly, put the lentils, two bay leaves and salt into a saucepan with cold water. Bring to the boil and simmer for 25 minutes until tender, then drain through a colander.
  2. Whilst the lentils are cooking, prepare all the ingredients as above; try to keep all the chopped ingredients the same size.
  3. Once prepared take the diced aubergine and place onto a baking tray with non-stick paper. Drizzle with olive oil, season with salt and pepper and place into the oven at 180°C. Cook for approximately 20 minutes, turning occasionally, until golden brown. Once golden, remove from the oven.
  4. Whilst your aubergine is cooking heat 2 tablespoons of olive oil in a large saucepan and add the onion, celery, carrot and leek. Cook until everything is a golden brown colour – don’t cut this short, this caramelization adds plenty of flavour.
  5. Next add the diced peppers and garlic and cook for another couple of minutes until tender. Then add the mushrooms and cook for a couple of minutes.
  6. Finally, now is the time to add the chopped tomatoes, vegetable stock, tomato puree, roasted aubergine and oregano. Allow everything to cook out for 20 minutes until the sauce has reduced and thickened before finally adding the lentils. Bring up to the boil and then turn down to simmer.
  7. Whilst your bolognese is simmering, cook your pasta. Add the two remaining bay leaves and seasoning to a saucepan of water and bring to the boil. Add the spaghetti, bring back to the boil, turn down and simmer for 8-9 minutes. Drain through a colander.
  8. Place the hot spaghetti into bowls and put a ladle of the bolognese mix on top. Sprinkle with cheese and serve.

UKHarvest Top Tips!

There is a lot of shopping involved in this recipe but it’s totally worth it! – you’re really eating a rainbow with this dish.

To get the most flavour from your vegetables it’s important to get the caramelisation on them before moving onto the next step.

Leave a Comment