Lentil Bolognese

Total Time 15 minutes
Course dinner, Main Course
Servings 4


  • 2 Drizzle extra virgin olive oil
  • 1 brown onion
  • 1 carrot
  • 1 zucchini
  • 1 red capsicum
  • 2 tbsp salt reduced tomato paste salt reduced
  • 2 tsp mixed dried herbs
  • 2 400g tin diced tomatoes
  • 5 button mushrooms
  • 2 400g tins of brown lentils
  • 200 g wholegrain noodles


  • Prepare the vegetables and put these to the side until needed – finely dice the onion, chop the mushroom and capsicum into small pieces, grate the carrot and zucchini, and drain and rinse the lentils
  • Heat oil in a frying pan over a medium heat. Add onion and cook for 3 minutes or until softened
  • Add all other ingredients except the noodles to the pan and bring to a boil, reduce heat and simmer for 10 minutes
  • Put the noodles in a bowl and pour over boiling water, sit for 2 minutes and then drain
  • Place the noodles on a plate and top with the lentil bolognese


Calories: 460kcalCarbohydrates: 57gProtein: 23gFat: 12gSodium: 680mgFiber: 20gCalcium: 151mg
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