Go Back
+ servings
Vegetarian Quorn & Lentil Bolognese

Vegetarian Quorn & Lentil Bolognese

An easy and nutritious vegetarian bolognese with lentils and a meat substitute
Course Main Course
Cuisine Italian
Keyword Bolognese
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 229kcal
Author katsvegkitchen


  • 1 tbsp Vegetable oil
  • 1 White onion medium, diced
  • 2 Peppers diced
  • 1 Carrot diced or grated
  • 3-4 cloves Garlic finely chopped
  • 300 g Vegetarian mince I used Quorn
  • 235 g Tinned lentils drained
  • 500 g Pasta sauce (or 2 x 400g tins chopped tomatoes)
  • 1 tbsp Tomato puree
  • 1 Red wine stock pot
  • 1 tsp Oregano
  • 1 tsp Thyme


  • Heat the oil in a large saucepan on a low heat
  • Add the onion, pepper, garlic and carrot to the pan and cook for 8-10 minutes until the onion has softened and starts to go translucent
  • Add the Quorn mince and lentils, and stir everything together
  • Then add the pasta sauce, tomato puree, red wine stock pot, oregano and thyme, and bring the mixture to a gentle simmer
  • Simmer for 15 minutes. While it is simmering you can cook pasta or rice to serve it with if you like
  • Serve immediately, and top with grated cheddar cheese if you like
  • Once fully cool, leftovers can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months


Calories: 229kcal | Carbohydrates: 37g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Sodium: 578mg | Potassium: 803mg | Fiber: 17g | Sugar: 7g | Vitamin A: 2257IU | Vitamin C: 43mg | Calcium: 66mg | Iron: 5mg