Published On: Mon, Apr 9th, 2018

Lentil bolognese with creamy porcini polenta

This delicious lentil bolognese served on top of a bed of golden creamy porcini polenta is such a treat for dinner time when you fancy something tasty that’s simple to make. 

Vegan lentil bolognese

Vegan lentil bolognese with creamy porcini polenta

Recipe by Zhoro Apostolov (

Serves: 3-4 | Prep time: 15 mins | Cook time: 45 mins | Total time: 60 mins


For the lentils bolognese you will need:

  • 100g of green lentils
  • 1 large sliced carrot
  • ½ red chopped onion
  • 1 clove of garlic
  • 200g chopped cherry tomatoes
  • 20g tomato puree
  • 20ml of maple syrup
  • 2 litres water
  • 1 tsp paprika powder
  • 1/2 tsp dried Basil
  • 1tsp dried oregano
  • Salt and pepper (to taste)
  • Vegetable oil (for frying)

For the creamy polenta:

  • 150g of polenta
  • 50g dried porcini mushrooms
  • 700 ml water
  • Salt and pepper (to taste)


  1. To make the lentil bolognese: In a big pot, start by frying the onions and garlic in some olive oil, until transparent, for about 3-5 minutes
  2. Add the carrots and cook for another 3 minutes.
  3.  Add the lentils, tomato puree, the chopped tomatoes, the water and all the spices. Let it cook for about 45 minutes, simmering on a low heat.
  4. For the polenta: Mix all the ingredients together and cook for at least 10 minutes on a low heat, stirring almost all of the time
  5. Serve when everything is still hot and sprinkle with some parsley – Enjoy!

About the author

Cooking has always been Zhoro’s passion, and he has been working in the industry for almost 10 years. The last 5 years of his life, he’s spent in London. Now he is head chef in Golborne Deli, Notting Hill.



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