Lentil Bolognese


One onion finely chopped

One stick of celery finely chopped

One carrot sliced

One garlic clove finely chopped

2 to 3 tablespoons of vegetable oil

One can of chopped tomatoes

75 g of tomato puree

4 teaspoons of oregano

One can of green lentils drained or alternatively boil 80g of dry lentils from a packet in 500ml of water for 6 minutes ,after cooking drain the lentils( follow instructions on the packet)

One can of chickpeas


Finely chop garlic,celery,carrot,and onion in food processor or by hand.

Cook chickpeas in own liquid in a saucepan for 5 minutes,then drain the pot.

Heat oil in saucepan ,add vegetables and cook for 3 to 4 minutes until tender,stir frequently.

Add can of chopped tomatoes(and liquid in the can),lentils,chickpeas,puree and herbs to the saucepan with the vegetables .Bring to boil and reducing the heat allow to simmer for 15 minutes.

When serving ,drain the mixture slightly if you like a drier texture.

Serve on its own or you can also add boiled rice if preferred.

A good Vegan Cookbook is ‘Happy Vegan’ by Fearne Cotton https://www.amazon.co.uk/Imperfect-Vegan-Fearne-Cotton/dp/1841882895/


Published by carolinerainsford

I am Caroline Rainsford a Health Blogger and author of 'Health and Weight Management Teachings From The East' .I believe healthy eating habits ,exercise and self compassion are the keys to Health and weight management for all ages.Follow me on this blog to join in this healthy lifestyle community to engage your motivation and change !

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: