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Lentils bolognese

Updated: Apr 2, 2020


4oz of red lentils

1 onion finely chopped

2 cloves of garlic pressed

2 celery stick finely chopped

2 carrots grated

6 mushrooms finely chopped

200ml water

1 bottle passata (sieved tomatoes)

1 heaped tablespoon of tomato puree

1 teaspoon dried oregano

1 teaspoon dried basil

1 tablespoon red wine (optional)

1 tablespoon Worcester sauce (or tamari)

Black pepper

1 bay leaf


Wash the lentils well.

In a large saucepan or wok, gently fry o the onions, garlic, celery, mushrooms and carrots for a few minutes.

Add in all the other ingredients, bring to the boil and simmer for 30 minutes.

Serves 4 so can freeze some for another time.

Versatile to serve on:

Bed of cabbage

Whole grain brown rice

Cauliflower rice

Spiralised courgette

Jacket potato

Make into Shepherd pie

Cold in Gem lettuce leaves

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