Lentil Bolognaise

Serves 4 gluten-free / short soak


1 cup Brown Lentils

1 Onion

2 cloves Garlic

200 gms Mushrooms

2 Zucchinis

1 large Carrot

2 sticks Celery

2 Bay leaves

1 tsp Oregano

400gms Diced Tomatoes (1 tin)

4 tbs Tomato Paste

2 cups Water

1 tsp Honey

1 tbs Tamari


  1. Lentils can be soaked in water for one hour before use. Drain soaking water from lentils, rinse well and drain again.
  2. Finely dice the onions and crush the garlic. Sauté the onions and garlic in a little water in a heavy-based medium saucepan until transparent and soft.
  3. Clean and cut the mushrooms into quarters.
  4. Wash and trim the carrot and zucchini and grate.
  5. Wash and trim the celery and slice finely.
  6. Add the lentils, mushrooms, carrot, celery, zucchini, bay leaves, oregano and water. Stir well, cover and bring to the boil.
  7. Cook until the lentils are tender, about 45 minutes. Check occasionally that there is enough liquid and that the sauce is not sticking to the bottom of the pan.
  8. Stir in diced tomatoes and tomato paste. Cover and bring back to the boil, stirring occasionally.
  9. Add tamari and honey, and adjust seasoning. Remove bay leaf. This sauce can be blended with a hand-held blender if you like it to be a creamier consistency.

(Don’t over do it!) Serve with pasta of choice.


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