Lentil bolognaise


  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 6 mushrooms, chopped
  • 1 zucchini, diced
  • 1 carrot, peeled and chopped
  • 1 red capsicum, chopped
  • 2 tsp oregano
  • 1 tin (400g) diced tomatoes
  • 1 tin (400g) brown lentils, drained

Lentil bolognaise

In a frying pan, heat the oil and add the onion and garlic and cook for 2 mins.

Add the carrot, mushrooms, zucchini and capsicum. Cook for 5 minutes.

Add the oregano, tomatoes and lentils. Cook for 15 minutes. Season to taste.


  • I like to serve this on wholemeal pasta or vegeroni with a nice grating of parmesan cheese.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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