Lentil Bolognese Recipe

Ingredients (serves 4):

1 Onion finely diced

1 large Carrot grated

1 stalk of Celery grated

1 Clove of Garlic crushed

1 Courgette quartered lengthwise and finely chopped

1 Red or Orange pepper finely chopped

1/2 cup of Red Lentils

400g of Tomato Passata

1 tsp of vegetable stock powder

One of the first vegetarian meals I learned to cook, this is a nourishing and adaptable meal.


Pour a splash of olive oil in a medium sized pan, put on a medium heat. Once the oil is warm, add the onions and garlic. Cook for 3 to 5 minutes or until onions are translucent.

Add the grated carrot and celery, mix well and cook for 2-5 minutes or until softened.

Add the courgette and cook for 2 minutes, then add the pepper and cook for a further minute. Add 1 tsp of vegetable stock powder and mix well.

Pour in 1/2 cup of red lentils. Mix thoroughly to ensure the lentils are spread throughout and cook for one minute.

Add the tomato passata and up to 2 tablespoons of water. Simmer for 20 to 25 minutes or until sauce thickens and lentils start to break apart, stirring frequently.

Once cooked serve with pasta.

Vegetarian Carbonara Recipe

This is a simple but comforting supper, and a vegetarian twist on an old favourite.

Ingredients (serves 2):

1 Onion finely diced

3 Chestnut mushrooms finely diced (including the stalks)

1 cup of Frozen Peas

100g of Smoked Cheese chopped into cm squares

150ml of Crème Fraiche

5 Tagliatelle nests



Put a large saucepan on a medium heat with a generous splash of olive oil. Once the oil is warm, add the onions and cook until translucent but not browned.

Mix in the mushrooms. Cook lightly for about one minute, stirring constantly.

Reduce the heat and add the crème fraiche, then the cheese cubes. Cook for about five minutes or until the cheese cubes have melted, stir frequently and do not allow to boil.

In a separate pan, cook the tagliatelle nests, but do not overcook the pasta.

Add frozen peas to the carbonara pan. Mix well and cook for two minutes, stirring frequently to prevent the sauce from burning or sticking to the pan.

Drain the tagliatelle thoroughly, until it appears slightly sticky.

Add the tagliatelle to the carbonara pan and mix well. Increase the heat to medium and continue stirring for about one minute if required to cook off any excess liquid.