Vegetable Bolognaise
Prep time: 
Cook time: 
Total time: 
yield: 4
  • 1 small carrot
  • ¾ cup red capsicum
  • 1 cup eggplant
  • 2 cups mushrooms
  • 1 small red onion
  • 2 small garlic cloves
  • 2 tablespoons oil
  • 2 tins tomatoes (800g)
  • 1 tin lentils (400g)
  • 3 tablespoons quality tomato paste
  • Salt and pepper, to taste
  • ¼ cup fresh parsley leaves
  • 2 teaspoons fresh or dried thyme
  • 1 tablespoon fresh rosemary
  1. Wash and finely dice all vegetables
  2. Finely dice onion
  3. Place large deep frypan on medium-high heat
  4. Add oil, onion and crush in garlic
  5. Bring to heat together, cook for a few minutes and allow to become fragrant
  6. Add all vegetables and cook for a few minutes until starting to tenderise
  7. At this point, add tomatoes, lentils, paste and season to taste
  8. Once boiling, lower to a simmer
  9. Cook for 15–20 minutes until sauce has thickened
  10. Wash and dry parsley
  11. Finely chop all herbs
  12. Once sauce has cooked, remove from heat, add herbs and stir through
  13. Serve with your preferred pasta, alone or perhaps over baked vegetables
Meaty and satisfying, you’ll be surprised there’s no meat in this one!

TIME SAVING TIP - if you're cooking for one, still make the full recipe and enjoy leftovers. If you're cooking for more than one, make double the recipe and either enjoy over the coming days or freeze.
Recipe by Nadia Felsch at