Lentil Bolognese

People always ask me what I miss most about eating meat after becoming a vegetarian. My answer is usually not much but I will say a really good comforting bowl of spaghetti and meatballs or bolognese was always so nice on occasion! I had been trying out different ways to recreate it and have finally found a way to not only get a sauce with similar comfort levels but jammed packed with veggies. Here you go, curl up with this bowl of lentil bolognese!


  • 1 heaping cup of dried green lentils
  • 2 tbsp avocado olive oil
  • 1 tsp garlic powder
  • 1⁄2 medium onion, diced
  • 1-15 oz can organic diced tomatoes
  • 1-15oz cans organic tomato sauce
  • 2 cups mushrooms, sliced
  • 1 medium zucchini, chopped
  • 1 bell pepper, sliced
  • 1 tsp fennel seed
  • 1⁄2 cup freshly chopped basil
  • 1 tsp oregano
  • salt & pepper
  • Favorite spaghetti


  1. Heat oil in a large, deep nonstick skillet along with diced onion and garlic. Saute for a few minutes.
  2. Add in dried lentils and diced tomatoes with a 1/2 cup of water. Simmer for 10-15 minutes, or until lentils are fully cooked.
  3. Add in tomato sauce, mushrooms, zucchini, pepper, and spices, and stir.
  4. Bring to boil, then reduce heat and cover with lid for 10 minutes.
  5. Prepare noodles according to directions on package.
  6. Once sauce has cooled, serve over noodles. Add a little parm or leave plain, both are great!!


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