Recipe – Lentil bolognaise

Kicking anti- inflammatory eating goals


Vegetarian lentil pasta sauce (serves 4)


1 large brown onion

2 cloves of garlic

4 sprigs rosemary

1 small bunch thyme

½ bunch basil

200g mushrooms

2 carrots

1 large zucchini

2 large tins of crushed tomatoes

½ cup red wine

1 spoon brown sugar

75-100g pasta per person

Extra virgin olive oil

2 tins of brown lentils (well washed)

Parmesan cheese (optional)

4 handfuls of fresh baby spinach (optional)



Finely chopped onion and garlic (or chop finely in food processor), cooked on a low heat in 1-2 teaspoons of extra virgin olive oil until onion is soft with the fresh or dried rosemary and thyme.

Add chopped mushrooms and chopped or grated zucchini and cook for a couple of minutes.

Add tomatoes (plus a little brown sugar to balance the flavour and you could add a splash of red wine).

Add grated carrot and fresh basil.

Simmer sauce for 5-10 minutes. You can use a stick blender to make the sauce smoother if you prefer or leave it chunky.

Wash a tin of brown lentils well.

Add to sauce and cook for a few minutes until they are heated well (above 65 degrees).

Serve on top of your pasta with some parmesan cheese and a handful of baby spinach.