Lentil Bolognese


2 x tablespoons extra virgin olive oil

1 x brown onion, finely diced

2 x cloves garlic, crushed

1 x carrot, finely diced

1 x large celery stalk, finely diced

½ cup chopped mushrooms

1 x 400g tin diced tomatoes

400g can brown lentils

300mL vegetable or chicken stock

2 tsp dried cumin

2 tsp dried oregano

½ cup flat-leaf parsley, chopped

Wholemeal spaghetti or zucchini noodles



  1. Heat the oil in a deep frying pan over medium heat. Add the onion, garlic, carrot and celery and cook for 5-10 minutes or until the vegetables soften. Add the mushrooms and spices and cook for an additional 2-3 minutes.
  2. Stir in the crushed tomato and the and slowly bring to the boil. Reduce the heat to low and simmer for 10-15 minutes.
  3. Stir in lentils and simmer for an additional 5 minutes or until heated through. Add ½ the parsley and season with salt and pepper. Serve pasta topped with lentil bolognese and the remaining parsley.


Nicole Saliba