Veggie and Lentil Bolognese

Sorry that so many of my blog posts are for pasta sauces, but my kids would eat pasta every night if it was up to them!  I find that homemade sauces are a great way to get them to eat something healthy, and I always try to use wholegrain pasta too.  This bolognese sauce is not very traditional, but it has added veggies and green lentils, so is nice and healthy, and very quick and easy to make.



Extra virgin olive oil

1 red onion

2 cloves garlic

1 medium carrot

Half a courgette

1 tablespoon tomato puree

2 tins of tomatoes

1 tin of green lentils

1 small handful fresh basil

Sea salt (optional, can omit for kids)

Black pepper

1 tbsp nutritional yeast (optional but gives a nice flavour)

500g pasta, preferably wholegrain


How it’s made: 

Peel and finely chop the onion and garlic.  Sauté in a large saucepan or frying pan in a little olive oil for about five minutes over a medium heat until softened.

Grate the carrot and half a courgette into the pan, no need to peel them, and continue to cook for a few more minutes, stirring every now and again.

Add the tomato purée and stir.

Drain and rinse the tinned lentils and add to the pan.

Add the tins of tomatoes, stir, turn up the heat to bring it to the boil, then reduce the heat and leave it simmer for about 10-20 minutes.  It tastes better if you cook it for a little longer but sometimes I just want it to be done when the pasta is done, so 10 minutes is fine!

Roughly chop the fresh basil and add to the pan in the last few minutes of cooking.

Add salt (if using) and pepper.

After taking the sauce off the heat, add the nutritional yeast (if using), either stir it in or sprinkle it on top.

Serve with cooked spaghetti or any pasta you like.


2 thoughts on “Veggie and Lentil Bolognese

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