The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
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Lentil Bolognese

The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
Lentil Bolognese

Simple, filling and OH-SO-YUMMI

  • Prep Time


  • Cook Time


  • Total Time


  • Course


  • Servings

    2 -3 persons


  • 1 cup of cooked brown lentils
  • 2 medium sized carrots diced
  • 1 yellow onion diced
  • 2 cups of white fresh mushrooms very thinly chopped
  • 5 large tomatoes peeled and diced
  • 2 teaspoons of tomato paste
  • 4 garlic cloves
  • 1tbsp dried oregano
  • 1 teaspoon of chili flakes
  • brown rice spaghetti
  • Olive oil
  • salt & pepper


  • Start by cooking the onions and crushed garlic in olive oil until they turn translucent, with salt & pepper.
  • once cooked, add the thinly diced carrots and cook for a few minutes until carrots soften.
  • next add the mushrooms, chili flakes & dried oregano
  • at this point you can add the tomatoes and tomato paste and let everything simmer until the carrots are fully cooked and tender. This should take about 20mins at low heat.
  • finally add the cooked lentils and give a quick toss before turning the heat off
  • serve with cooked spaghetti & a drizzle of olive oil to finish