Mushroom and Lentil Bolognaise

It’s quite embarrassing to say that this is actually the first pasta recipe I have put on this blog. I mean it’s meant to be a food blog for ATHLETES for god’s sake, and everyone knows pasta is the bee’s knees food for any athlete. But nevertheless, I’ve got a decent carby pasta recipe for you to savour in its delightfulness. So if you’re carbing up for a big event on the weekend, such as the HBF Run For a Reason for those of you in WA, then this recipe’s for you!

But be warned…this isn’t your traditional bolognaise. This one’s for the vegetarians of the world, who want to the bolognaise minus the meat.




Mushroom and Lentil Bolognaise

Serves 6


  • 1 brown onion, peeled, 
coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 2 garlic cloves, halved
  • 2 1/2 tbs extra virgin olive oil
  • 2 fresh or dried bay leaves
  • 4 large (about 385g) field mushrooms
  • 200g (1 cup) French green lentils
  • 410g can Ardmona Rich 
& Thick Tomatoes & Paste
  • 375ml (1 1/2 cups) vegetable stock
  • 400g btl tomato pasta sauce
  • 375g pkt dried wholemeal spaghetti
  • Finely grated pecorino, (or vegetarian hard cheese) to serve
  • Chopped fresh continental parsley leaves, to serve


  1. Process onion, carrot, celery and garlic in a food processor until finely chopped (but not a paste). Heat 1 1⁄2 tbs of the oil in a saucepan over medium heat. Add onion mixture and bay leaves. Season. Cook, stirring, for 6 minutes or until soft. Transfer to a bowl.
  2. Meanwhile, process mushrooms in food processor until finely chopped (but not a paste). Heat remaining oil in pan over high heat. Cook mushrooms, stirring, for 3 minutes or until soft.
  3. Stir onion mixture and lentils into mushroom. Stir in tomato, stock and pasta sauce. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender. Season.
  4. While the lentils are cooking, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
  5. Top spaghetti with bolognaise and sprinkle with pecorino and parsley.

Notes: Photo and recipe can be found here.


This recipe was from the Body + Soul section of The West Australian way back in November last year. In this section there is always another sub-section in which the B + S nutritionist, Lisa Guy, provides a recipe. I always look forward to reading this part because Lisa always comes up with some really great recipes and writes about the nutritional benefits of them too. So this is what she had to say about this recipe:

Carrots contain the potent antioxidant betacarotene, which has been shown to have anti-cancer effects, and is essential for healthy eyesight and skin. Onions are high in quercetin, an antioxidant that helps lower cholesterol and acts as a natural anti-inflammatory. Mushrooms are high in vitamin D, a deficiency which is linked to increased vulnerability to infection and risk of bone fractures. Green lentils are rich in iron, essential for red blood cell production and transporting oxygen. Tomato paste is a source of lycopene, which can help lower the risk of cancer.”

I’m actually one of the few people in the world who doesn’t particularly (how do you say) enjoy the traditional meaty bolognaise. The problem is, it is my sisters absolute favourite thing to eat. She’s practically head-over-heels in love with it. But me, not so much. I will eat it if we are having it for dinner but I won’t particularly enjoy it. That is why this recipe is so good! I actually enjoy eating it and so did my meat-loving family (even my sister!). Better yet, she can’t stand mushrooms, and she ate this with no hesitations, despite them being one of the main ingredients (probably due to the fact that they were put in the food processor and I didn’t tell her they were in there until afterwards)!!

Tanisha xx


2 thoughts on “Mushroom and Lentil Bolognaise

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