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Lentil Bolognese

A hearty lentil bolognese sauce that goes great with pasta or on toast! This simple and quick bolognese is a nutritious plant based meal and a delicious way to get in some more veggies to meet your daily 5. It is super meal prep friendly too!


2 Cans of Lentils 2 Cans of Diced tomato 2 Carrots 2 Zucchinis 250g Mushroom

3 Celery stalks Veggie stock powder Dried or fresh Italian herb mix Pepper

Extra virgin olive oil (evoo)


(1) Wash all veggies and dice carrots, zucchinis, mushroom and celery.

(2) Add a dash of evoo to a pot.

(3) Sauté mix of veg until softened.

(4) Add drained lentils and mix!

(5) Add canned tomatoes and a dash of stock powder (don’t go too heavy, you can always add more before serving), mix!

(6) Add dried or fresh herbs and pepper to taste preference.

(7) Let pasta sauce simmer and thicken (taste test to see if you need more stock powder), meanwhile cook pasta.

(8) When reduced and thickened. Turn off heat and serve while hot with pasta.

(9) Enjoy!


All extras can be stored in the refrigerator for up to 5 days, great for meal prep.


Dana is an Accredited Practising Dietitian, an active member of the DAA (Dietitians Association of Australia) and founder of Plantiful Nutrition. She holds a nationally recognised nutrition qualification, with a passion for exploring all things food related in and out of the kitchen. Dana provides a variety of nutrition services through her consultations in person at one of her Brisbane clinic locations, as well as online via Zoom video conferencing.

Disclaimer: This blog post is intended as general discussion of nutrition topics only and does not represent individualised dietary advice. For appropriate individualised dietary advice please make a booking with an Accredited Practising Dietitian. Information detailing Dana's nutrition consultations and booking links can be found at

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