Vegetarian Red Lentil Bolognese Recipe — Body Fusion Best Dietitian Sydney

Vegetarian Red Lentil Bolognese Recipe — Body Fusion Best Dietitian Sydney

Table of Contents


  • 1 tsp olive oil

  • 1 white onion, finely chopped

  • 2 cloves of garlic, crushed

  • 1 knob of ginger, grated

  • 2 medium carrot, chopped into chunks

  • 2 medium environmentally friendly zucchini, chopped into chunks

  • 100g button mushrooms, sliced

  • 2 sticks of celery, finely chopped

  • 100g dry purple lentils

  • 400g canned chopped tomatoes

  • 500ml lower salt vegetable inventory

  • 2 bay leaves

  • 1 tsp dried oregano

  • pinch of pepper and chilli flakes (to flavor)

  • 100g of shredded cheese

  • 1 packet of total wheat pasta of your preference


1. Warmth oil in a pot. Insert onion, garlic, ginger into the pot and cook right up until fragrant

2. Then insert carrot, zucchini, mushrooms and celery, stir until veggies start out to soften

3. Incorporate lentils, chopped tomatoes, inventory, bay leaves and oregano into the pot. Stir and go over to carry to a boil

4. After boils, convey the warmth to lessen and simmer for 20 minutes right up until lentils take in the h2o

5. In an additional pot, bring drinking water to a boil and prepare dinner the pasta until al dente

6. Season the lentil bolognaise with pepper and chilli flakes

7. Serve 1 cup of lentil bolognaise with 1/2-1 cup of cooked pasta and 1 tablespoon (20g) of shredded cheese

8. Have a side salad with environmentally friendly leafy greens, tomato and cucumber for far more veggies!

Get pleasure from:)

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