Lentil Bolognese


Prep Time
10 minutes

Cooking Time
40 minutes

Total Time
50 minutes



– 3 tbsp olive oil
– 1 large red onion, roughly chopped
– 2 cloves of garlic, roughly chopped
– 250g portobellini mushrooms, roughly chopped
– 300g rosalini tomatoes or 150g rosalini and 150g roma tomatoes, sliced in half
– 1 x 400g tin brown lentils, drained and rinsed
– 1 x 400g tin borlotti beans, drained and rinsed
– 1 x 400g tin cannelloni beans, drained and rinsed
– 2 tbsp tomato paste
– 800g chopped tinned tomatoes
– 2 bay leaves
– 250ml vegetable stock
– 15g fresh parsley, finely chopped
– 15g fresh parsley, finely chopped
– S&P
– 300g Gluten free pasta (I used San Remo Pulse Pasta) / Zoodles (for a low carb alternative)


1. Heat the olive oil in a large pot on a medium heat, add the onion and garlic and saute for 3 minutes, until the onion becomes soft.
2. Increase the heat, then add the mushrooms and tomatoes, cook for 5 minutes to allow the mushrooms to get some colour and for the tomatoes to soften.
3. Add the remaining ingredients, except the parsley and basil. Bring the bolognese to the boil, then reduce the heat and simmer with the lid off for 20 minutes, stirring occasionally. While the bolognese cooks, cook the pasta of your choice as per the packaging instructions.
4. Once the bolognese has reduced by 1/3 and has become thick and saucy, stir in the parsley and basil, then season with salt and pepper.
5.Remove the bolognese from the heat and allow to cool slightly before serving.

TIP: This bolognese is great in other dishes like lasagna, quesadillas, enchiladas, as a taco filling and much more. Try doubling the recipe and freezing the left over bolognese for later use.