Spicy and decedant lentil bolognaise

  • 1 medium onion
  • 3 garlic cloves
  • 3 celery sticks
  • 1 red chilli with seeds
  • 2x 400g tins of chopped tomatoes
  • 1 cup red split lentils
  • 1/2 cup of vegan red wine
  • 1.5 tbsps sugar
  • 1 tbsp dried sage
  • Salt and pepper to taste


  1. Roughly chop the onions, celery, garlic and chilli.
  2. Heat up some oil in a pan and add the chilli and onions. Cook until the onions become translucent.
  3. Add the celery, garlic and seasoning (sage, salt and pepper) with a little water and cook for a few minutes until the celery softens.
  4. Add the chopped tomatoes, followed by the lentils and the wine and mix thoroughly
  5. Cook for about 20 minutes on medium heat adding extra water or seasoning if necessary.
  6. Remove from the heat add some fresh torn basil and plate up topped with chilli flakes and maybe some vegan cheese.

Recipe courtesey of Rebecca Bellingham of Vegan Scran.