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Wholegrain lentil and quinoa bolognese 

Ingredients (serves 6)

  • 2 red onions (diced) 

  • 2 garlic cloves (crushed) 

  • 1 carrot (finely chopped) 

  • 2 sticks celery (finely chopped) 

  • 6 medium chestnut mushrooms (finely diced)

  • 1 tsp good quality miso paste

  • 1 tbsp marmite

  • 1 tsp oregano 

  • 1/2 tsp dried rosemary

  • 1/2 tsp dried thyme 

  • 1 tbsp tomato puree 

  • 3/4 cups uncooked quinoa 

  • 1.5 cups vegetable stock (low salt) 

  • 2 tins of chopped tomatoes 

  • 1 cup cooked green lentils 

  • 1/2 cup nutritional yeast 

  • 1 tbsp brown sugar 

  • Salt and pepper 

Spaghetti to serve 6 

Vegan cheese (optional) 


  1. Cook the quinoa 5 minutes less than the packet instructions say. I recommend using dried quinoa and not microwavable quinoa. 

  2. Finely dice your onions, carrots, celery and mushrooms. Crush the garlic. 

  3. Heat a large frying pan and add 2 tbsp of olive oil. When the oil is hot add the onions and garlic. Pan fry for 5 minutes. Season well with salt and pepper. 

  4. Next add the carrot, celery and mushrooms. Pan fry for a further 10 minutes, Add the marmite, miso, oregano, rosemary, thyme and tomato puree. 

  5. Next add the stock, chopped tomatoes, nutritional yeast and brown sugar. Simmer and reduce on a medium heat (lid off) for 30 minutes. Allowing the sauce to thicken and the flavours to develop.

  6. Add the lentils and cooked quinoa and simmer for a further 10 minutes whilst you prepare the spaghetti. 

Serve with spaghetti and vegan cheese (optional) 


1: This bolognese tastes even better the next day so if you are anticipating making this! Do it the day before!


2: Make sure the mushrooms, celery and carrot in particular is finely diced for this dish.  

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