Lorem ipsum gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum. Sofisticur ali quenean.



I have made it my mission this year to include more plant based meals in my diet – and doing meatless Monday every week really makes this quite easy.


I decided to challenge myself with a meatless Bolognese and boy oh boy, was it delicious! Not to mention, that it tasted so meaty – just like a real Nona’s Bolognese sauce.


Substituting the mincemeat with lentils is such a clever option. It is full of fibre, low in fat and high in protein, it was certainly a much lighter option on the stomach! I highly recommend trying this one out!


You can use any pasta as your base. I chose to do a low carb zucchini noodle, but you can always try out a higher protein option like a chickpea pasta, or a high fibre option like whole wheat pasta too.


This recipe serves 4.



  1. 1 cup brown lentils, dry
  2. 2 cups water
  3. 1 tablespoon olive oil
  4. ½ finely grated onion
  5. 1 celery stalk, minced
  6. 1 red pepper, diced
  7. 1 tsp minced garlic
  8. 1 can of tomato and herbs
  9. 1 tsp salt
  10. 1 tsp dried oregano
  11. 1 tsp dried sweet basil



  1. Place 2 cups of water in a pot, and bring to the boil. Once boiling add 1 cup of brown lentils and allow to boil for 20 minutes (or until soft). Drain.
  2. In a separate pot, place the onion and olive oil on a medium heat and allow to sweat until translucent.
  3. Add the garlic, celery and pepper to the onions and cook for a further 3 minutes.
  4. Add in the can of tomato and herbs and allow to simmer for 5 minutes, gently mashing the tomato with a fork.
  5. Add in the lentils, salt, oregano and sweet basil. Allow to simmer for 10 minutes.
  6. Serve with pasta of your choice.

If you try this recipe out, please post a picture of it on Facebook or Instagram and tag us in it. We would love to hear what you think of the recipe – because we seriously loved it!