Lentil Bolognese
A hearty, plant-based twist on a classic family favourite.
Allergens: contains celery. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 60g carbs · 8g sugars · 18g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Dried lentilsuse 250g | £2.10500g · £0.42 per 100g | £1.45250g · £0.58 per 100g | £2.10500g · £0.42 per 100g |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g | £0.39220g · £0.18 per 100g |
| Carrotsnot compared | – | – | – |
| Red onionpack 1kg · use 1 onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Celery sticksuse 1 stick | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Spaghettinot compared | – | – | £2.00 |
| Cheddar cheeseuse 50g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g | £2.85350g · £0.81 per 100g |
| Basket total (full packs) | £6.90 | £6.60 | £7.19 |
| Cost of what this recipe uses | £2.36 | £2.91 | £2.15 |
| Per serving | £0.59 | £0.73 | £0.54 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Carrots, Spaghetti.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Place the lentils in a large bowl and cover with cold water. Soak for at least 1 hour, or overnight. Drain and rinse the lentils before using.
- Peel and finely chop the carrot, onion, and celery stick. Place them in a large pan with 1 tbsp of vegetable oil. Cook on a medium heat for 5 minutes, stirring occasionally, until softened.
- Add the drained lentils to the pan with the chopped vegetables. Pour in the chopped tomatoes, 500ml of water, and season with salt and black pepper. Bring to the boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
- While the lentils are cooking, cook the spaghetti according to the packet instructions until al dente. Drain and set aside.
- Once the lentils are tender, taste the sauce and adjust the seasoning if needed. Stir in the grated cheddar cheese until melted and combined.
- Divide the cooked spaghetti among four serving bowls and top with the lentil Bolognese. Serve immediately.
- To make ahead, cook the lentil Bolognese as directed, then cool and store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat until steaming hot throughout, then serve with fresh spaghetti.
Tips
- To make it cheaper, use dried porcini mushrooms instead of cheese.
- To batch-cook, prepare the lentil Bolognese as directed, then portion into airtight containers and freeze for up to 1 month. Defrost in the fridge overnight and reheat as directed.
- To reheat safely, use a pan with a lid to ensure even heating and to prevent drying out. Stir occasionally to prevent sticking and ensure the temperature reaches 75°C throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Dried lentils · about 250g left
Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Lentil and vegetable soup, Slow Cooker Lentil Chilli, Scotch Broth. - Carrots · about 420g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Celery sticks · about 460g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree. - Spaghetti · about 250g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Chicken Stroganoff, Pad Thai with Chicken, Chicken Noodle Soup. - Cheddar cheese · about 350g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).