Lentil bolognese

Lentil bolognese

Lentil bolognese

This lentil bolognese is packed full of vegetables. Keep it for Meat-free Monday or just use it when you need to whip up a meal from pantry ingredients.


  • 2 tbsp olive oil
  • 1 onion, diced

  • 2 cloves garlic, crushed

  • 6 mushrooms, chopped

  • 1 zucchini, diced

  • 1 carrot, peeled and chopped

  • 1 red capsicum, chopped

  • 2 tsp oregano

  • 1 tin (400g) diced tomatoes

  • 1 tin (400g) brown lentils, drained


  1. In a frying pan, heat the oil and add the onion and garlic and cook for 2 mins.
  2. Add the carrot, mushrooms, zucchini and capsicum. Cook for 5 minutes.
  3. Add the oregano, tomatoes and lentils. Cook for 15 minutes. Season to taste.


  • I like to serve this on wholemeal pasta or vegeroni with a nice grating of parmesan cheese.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.