This vegetarian red lentil bolognese is a super quick and tasty dish to make. It contains lots of anti-inflammatory nutrients and an added bonus it can be made it advance for a quick dinner meal.


  • 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 green zucchini, chopped into chunks

  • 100g button mushrooms, sliced

  • 2 sticks of celery, finely chopped

  • 100g dry red lentils

  • 400g canned chopped tomatoes

  • 500ml low salt vegetable stock

  • 2 bay leaves

  • 1 tsp dried oregano

  • pinch of pepper and chilli flakes (to taste)

  • 100g of shredded cheese

  • 1 packet of whole wheat pasta of your choice


1. Heat oil in a pot. Add onion, garlic, ginger into the pot and cook until aromatic

2. Then add carrot, zucchini, mushrooms and celery, stir until vegetables start to soften

3. Add lentils, chopped tomatoes, stock, bay leaves and oregano into the pot. Stir and cover to bring to a boil

4. Once boils, bring the heat to lower and simmer for 20 minutes until lentils absorb the water

5. In another pot, bring water to a boil and cook the pasta till 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 green leafy greens, tomato and cucumber for more veggies!