Lentil-mince Bolognaise

Written by Catherine Saxelby on Wednesday, 06 June 2018.

  • Ready In: 60 minutes
  • Serves: 4
Lentil-mince Bolognaise

This is an easy way to downsize your portions of meat as you use HALF the mince and boost the flavour and filling power with lentils. It's a plant-based recipe that works - it adds fibre and slowly-digested carbs plus stretches the meat so it goes further. Plus it's a hearty dish to cook when the weather is cold outside.


  • 1 tbsp olive oil
  • 2 cloves garlic, chopped or minced
  • 1 onion, chopped
  • 1/2 red pepper, de-seeded and chopped
  • 250g beef mince
  • 1 x 400g can of lentils, drained and rinsed
  • 2 x 400g cans of diced tomatoes
  • ½ cup red wine or water
  • 1/2 teaspoon dried herbs such as Italian herbs or oregano
  • 250g dried linguine or thin spaghetti (half a packet)
  • grated Parmesan cheese

Nutrition per serve

With 1 tablespoon parmesan cheese: 1,625 kJ (390 calories), 8g fat (2g saturated fat), 55g carbohydrate (8g sugars), 8g fibre and 430mg sodium.


  1. Heat the oil in a medium-large frypan on medium heat
  2. Add the onion and garlic and cook for a few minutes until pale (stir so it doesn't catch)
  3. Add the red pepper and mince. Stir through for 2 minutes, breaking up any lumps with a large wooden spoon.
  4. Add the lentils, tomatoes, wine and herbs. Stir to combine
  5. Lower the heat, cover the frypan and let the mixture simmer for 30-40 minutes. Stir every 15 minutes.
  6. About 10-15 minutes before you want to serve up, cook the pasta in boiling salted water according to directions. Drain and keep warm.
  7. Serve on to each of 4 bowls and sprinkle with Parmesan cheese. 

Photo thanks for @sophiesfoodfeast