Lentil Veggie Bolognese


A protein and nutrient packed veggie version of an English classic.

Time: 20 mins
Serves: 2-4 people


  • 2 onions, sliced
  • 2 garlic gloves, chopped
  • 1 tin lentils
  • 1 tin chopped tomato
  • 1 vegetable stock cube (made into 250ml liquid stock)
  • 3 vine tomatoes, quartered
  • 1 packet GF pasta or konjac 
  • 1 tbsp smoked paprika
  • 1 bottle of kombucha
  • olive oil
  • salt and pepper, to season
  • basil, to garnish


Method for the lentils:

  1. Drain and rinse the organic lentils.
  2. Pour a glug of olive oil into a pan, slice or dice the onions, then sauté with the garlic until golden brown. 
  3. Combine the drained lentils, quartered tomatoes, the tin of  chopped tomatoes and vegetable stock and simmer for around 10 mins. Adjust the simmer time to your taste: simmer longer for a thicker consistency.
  4. Season with black pepper and salt. 

Method for the pasta:
1. Cook the pasta according to the packet instructions and set aside. 

2. Plate the pasta, top with the lentil Bolognese and garnish with fresh basil leaves.

Vegetarian bolognas recipe