Vegan Lentil Bolognese Filling

By: Clare O'Sullivan
Vegan Lentil Bolognese Filling
So versatile – may be used as baked potato filling, stuffed pepper filling, or stuffed mushroom filling. You choose!


  1. Heat the olive oil in a large pan. Cook the chopped onions until soft, then add the garlic until fragrant.
  2. Stir in the celery and carrots, then add the parsley, smoked paprika, cayenne pepper, tomato paste, and soy sauce. Mix well over medium heat.
  3. Add the lentils and vegetable broth. Bring to the boil, then reduce to a simmer until lentils are soft (about 40 minutes).
  4. Stir in the frozen peas and remove from heat. Cool a bit before using as stuffing for baked potatoes, bell peppers or mushrooms.
  5. TIP: Make a batch to freeze and use as stuffing for a variety of dishes.

Extra Notes

Also makes a great alternative to your traditional Shepherd’s Pie. Just scoop lentil mixture into a greased dish, top with mashed potatoes and bake in an oven until light brown.
More about the Author

Clare O'Sullivan

Clare, mother of two teenage girls, has been living on the Indian ocean island of Mauritius for the past seven years. In her desire to embrace a healthy family lifestyle, and through her love of travel and cooking, she has created a series of easy, quick, family friendly recipes that has allowed her family to transition to a vegetarian/vegan/plant-based diet. When Clare is not creating new recipes, she enjoys travel, outdoor living, hiking and beach life.

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