The “Meatiest” Lentil Bolognese


  • 1 cup lentils rinsed
  • 1 lb favourite pasta or in this case I used Turnip Noodles
  • 1 tsp oregano
  • 3 garlic cloves minced
  • ½ cup yellow-onion, diced
  • 1 cup white mushrooms, diced
  • ½ tsp red-pepper-flakes
  • 24 oz favorite tomato sauce
  • 14 oz fire roasted diced tomatoes
  • ¾ cup water
  • salt and pepper


  1. Cook the pasta on the cooker as you normally would. If you are using a veggie noodle see step 4
  2. In a large-skillet, add the garlic, onion, oregano, mushrooms, red-pepper, pepper and salt, combined with 1 tablespoon olive-oil, also sauté about 3-5minutes till the mushrooms and onion are tender.
  3. Then add the tomato-sauce, diced tomatoes, water and lentils and stir to blend. Simmer mixture about 15-18minutes or till lentils are cooked, stirring occasionally.
  4. If using a veggie pasta or noodle, salt the noodles in a colander (about 1tbsp) if hand made and let sit for about 30 minutes. If bought packaged you can skip this step.
  5. Heat a drop of olive oil in a skillet and sauté the noodles for about 10 minutes until tender.
  6. Serve lentil bolognese over pasta (or veg pasta), sprinkle with extra red-pepper-flakes, flat leaf parsley and vegan parmesan cheese.
  7. Get stuck in!

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