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Lentil Bolognese
I love this meal and in fact, it is one of my staple meals for camping. It is so easy to make even the non-cook can make it! It is packed full of protein. I serve on a bed of wholegrain Kamut khorsan wheat spaghetti (available from organic and health shops) which contains a whopping 12g/100g protein. This recipe is so versatile. If you don’t have tinned tomatoes and paste, use ready made pasta sauce. If you don’t have a red capsicum, use another colour or whatever other vegetables are in the fridge!
  1. Add olive oil to pan and heat. Add onions and garlic and cook for a few minutes until soft.
  2. Add mushrooms and red capsicum and cook for a further 3-5 minutes.
  3. Mix in lentils and fresh chopped tomatoes
  4. Add the tin of tomatoes, tomato paste and sugar. Mix well.
  5. Add the red wine (if using) and vegetable stock and cook for a further 10 minutes on low heat.
  6. Lastly add the mixed herbs and fresh basil
  7. For extra goodness add spinach at the very end and mix before serving
Recipe Notes

Serve on a bed of wholemeal spaghetti topped with fresh herbs

*If using essential oils, please remember they are very strong. I recommend dipping a cocktail stick/skewer into the bottle and then swirling the end of this into the bolognese. If it is not strong enough you can always use another 'dip' of oil. One drop straight from the bottle may be too strong.

**I only use and recommend doTERRA essential oils in food

Note: I love to use shiitake mushrooms due to their high protein content

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