Lentils bolognese














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 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 you 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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Watford, England, UK