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Lentil Bolognese Papprdelle

A delightful plant-based rendition of the iconic Italian dish. Serve with garlic bread.


  • 2 Tablespoons olive oil

  • 1 large onion, chopped

  • 4-6 cloves garlic, chopped, minced or pressed

  • 1 1/2 carrots, small diced (about 4-5 carrots)

    1 1/2 cups celery, diced (about 4-5 ribs)

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon ground pepper

  • 2 teaspoons dried oregano, thyme or Italian herb mix

  • 1/3 cup tomato paste

  • 1 jar (650mL) marinara sauce or passata

  • 1-1/4 cup dried brown or green lentils, rinsed

  • 3 1/2 cups stock (veg, chicken or beef)

  • 3/4 cups walnuts, chopped or hemp seeds

  • 2 teaspoons balsamic vinegar

  • Parmesan or pecorino, grated for topping the dish


  • 450 - 500g Pappardelle


  1. In a large pot, over med-high heat, warm the olive oil, and then add the onions. Cook until onions are soft. About 5 minutes. Stir on occasion.

  2. Lower heat to medium and add the garlic, carrots, celery, salt, pepper and herbs. Cook for 5-7 minutes.

  3. Add the tomato paste, letting it brown a bit (this deepens the flavour). Then add a bit of water to deglaze the pan, scraping down the brown bits.

  4. Add the marinara sauce (or passata) and continue to cook for a few minutes.

  5. Add the lentils, stock, hemp seeds or walnuts. Bring to a boil, cover with lid and lower the heat and simmer gently for 20-25 minutes until the lentils are soft and tender.

  6. While the sauce simmers, make the pappardelle according to the package instructions

  7. Uncover the pot and continue cooking until most of the liquid has cooked off and you have a rich thick sauce.

  8. Add the balsamic vinegar. Stir. Taste and adjust seasoning accordingly.

  9. To serve, toss with the pasta and top with freshly grated parmesan or pecorino.

About the Recipe

About Rosie's Kitchen

Rosie Coelho is Owner and Chief Creator of Deliciousness at Rosie’s Kitchen Co. As a Food Enthusiast and Certified Culinary Nutrition Expert, she loves to inspire people to connect with themselves and loved ones through food.


Rosie also shares her epicurean passion through Culinary Classes and Experiences - having people become rock stars in their own kitchens. Whether beginners or more experienced cooks, there is always something new to learn and a great way to gain kitchen confidence, while having lots of fun!

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