Lentil bolognaise

2018-01-08 19.46.57-1

This is my go to “Meat free Monday” dish. I usually make a huge batch which has around 3 to 4 portions and every week I get one out so I do not have to cook at the beginning of the week.

It is as filling as the meat version. My family prefer this one, as its super delicious and full of nutrients. I love the fact that it is vegetarian.


  • 1 carton of green lentils
  • 2 garlic cloves crushed
  • 1 red pepper diced
  • 1 packet of organic white mushrooms diced
  • 1 white onion diced
  • 1 celery stick diced
  • 1 tablespoon of tomato puree
  • 1 tin of plum tomatoes
  • 1 teaspoon of oregano
  • 1 teaspoon of basil
  • 1 tablespoon of coconut oil
  • Himalayan salt and pepper to season


Method Grab a frying pan, and place on a medium heat. Once melted, add onion, garlic and a pinch of salt. Caramelize for about 4 minutes; add the rest of the vegetables and pan-fry them for a further 6 to 7 minutes. Add the lentils followed by the puree and then stir spreading it evenly. Add the tin tomatoes and break them up with a wooden spoon whilst stirring. Stir in the oregano and basil. Add a little water, and then cook on low to medium for another 25 minutes, pop back and stir every few minutes adding more water if necessary. I served this dish with brown rice pasta, which is really tasty and does not contain wheat or gluten, this is a healthier than normal pasta and it has been fusspot approved! Serve it with a green salad. Season to your liking.