Veggie Lentil Bolognese

V | VEG | LF | SF | DF

How It's done:


1 cup dried brown lentils
795g tin of diced tomato
300g white mushrooms, sliced
1 onion, peeled and sliced
3 cloves garlic, peeled and minced
2 medium carrots, peeled and sliced
1 stalk celery, sliced
2 tbsp olive oil
1/2 cup red wine
2 cups vegetable or chicken broth
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp baking soda
1/4 cup tomato paste
1/2 tsp salt, or more to taste
1/2 tsp pepper, or more to taste
Parsley or microgreens for garnish


On the stovetop, heat the oil over medium heat. Add the onion and stir until translucent (approx 2 mins). Add celery, carrots, and mushrooms and saute for 3-4 mins or until mushrooms have cooked down. Add wine and simmer until most of the liquid has been absorbed before adding the broth, lentils, tomato paste, garlic, diced tomatoes, herbs and baking soda. Bring ingredients to a boil, cover and reduce the heat to a simmer for 40 minutes or until the bolognese has thickened and the lentils are tender. Serve over pasta.

Cooking Time

40-45 mins