Lentil Bolognese

20 August 2020
Lentil bolognese

This recipe was created by our Naturopath Shiho Mafune and is packed full of phytonutrients and beneficial gut-loving ingredients. It’s anti-inflammatory and is versatile as you can add in whatever veggies you have on hand. Plus it’s a nice meat-free option for a mid-week dinner or lunch. 


  • 1/2 onion

  • 1 cup cooked lentils

  • 1/2 bottle of passata

  • 2-3 TBSP Italian herb mix (garlic, parsley, oregano, onion, thyme, bay leaf & rosemary)

  • 1 cup of mushroom, 1/2 broccoli, 1/2 capsicum, 1 bunch of rainbow chard, 1/4 egg plant, handful of cherry tomatoes (or use any vegetables you have on hand) - chopped finely

  • Pinch of pink lake salt 

  • Gluten free/rice/quinoa pasta

  • 1-2 TBSP of miso paste

  • Good quality cold-pressed extra virgin olive oil, salad greens and fresh parsley to serve


  1. Put 1-2cm of water in a saucepan, add chopped onion, cover with a lid and let cook for 2-3 minutes.

  2. Add lentils, passata, dried herbs, all chopped veggies, a splash more water and salt, and let it stew.

  3. Meanwhile, cook gluten free/rice/quinoa pasta according to packet instructions.

  4. Once bolognese is all cooked through, remove from heat and stir in miso paste.

  5. Serve with pasta, a dash of olive oil, salad greens, and fresh parsley.