Holly White's Lentil Bolognese

Serves: 4 Prep: 10_mins Cook: 30_mins


400g of Biona Spelt Wholegrain Spaghetti

1 tbsp Biona Extra Virgin Olive Oil

200g onions, finely chopped 

2 pressed cloves of garlic 

150g red peppers, very finely sliced

200g mushrooms, finely chopped

120g walnuts, broken into tiny pieces

1⁄2 tsp dried oregano

1/2 teaspoon of rosemary

3 tbsp Biona Tomato Puree

30g miso paste

1 tablespoon of Biona Coconut Amino

1 vegan stock cube dissolved in 200ml water 

1 x 400g can of Biona Beluga Lentils, drained 

1x 400g can of Biona Whole Plum Tomatoes

300ml of water added with the stock

Crushed black pepper 

Sea salt


To serve:

Brazil nut parmesan

Fresh basil

Chilli flakes


1) In a pan over a medium heat lightly fry the walnuts until toasted.

2) Remove from heat and set aside.

3) Fry the onions, garlic, red peppers and mushrooms and oregano until soft.

4) Add the tomato puree and fry for a further minute.

5) Dissolve the miso in the stock. 

6) Add the lentils to the pan and cover with the stock and miso mixture and the tinned tomatoes.

7) Add the walnuts, salt and pepper until a very smooth sauce is formed.

8) Allow it to simmer for 15 - 20 minutes with the lid off to thicken, stirring occasionally.

9) Break down some of the lentils with the back of a wooden spoon to create a softer texture.

10) Bring a saucepan of water to boil. Add the pasta and simmer for 7-8 minutes. Add 2 tablespoons of the pasta water to your bolognese. When the pasta is cooked, drain and serve your bolognese piping hot topped with fresh basil, salt, pepper and a drizzle of olive oil. 

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