Lentil Bolognese (veg, gluten free, dairy free)

Updated: Jun 22, 2019


1 Tbsp  olive oil

1 large brown onion chopped

5 cloves of garlic

5-7 large cup mushrooms

Sea Salt

1 small can of tomato paste

1 large can of organic diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1 large chilli or cilli flakes 

1 Tbsp of brown sugar or stevia

1/2 cup (120 ml) water

3/4 cup (144 g) red lentils

Whole grain, Quinoa or Buckwheat Pasta


Heat pan to medium heat and add oil,  onion and garlic. Sauté for 2-3 minutes until slightly softened and fragrant (turn down heat if browning) and boil water in a separate sauce pan for the lentils. 

Boil lentils for 5 minutes and drain. Refill the Saucepan as you will need to boil the Zucchini noodles.

Add mushrooms and a pinch of salt and stir your main pan. Cook for 3-4 minutes then add your sliced tomato's and tomato paste and simmer on low.

Add lentils, basil, oregano, and water and increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue. 

While the sauce is cooking, spiralize your zucchini into noodles using a  spiralize tool and lightly boil for 2 minutes and drain.

Once everything is cooked , taste and adjust seasonings as needed. Add a touch more salt and the brown sugar and chilli if you like it hot.

Serve the bolognese over the your choice of pasta.


© 2019 TNV


  • Facebook
  • Instagram