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Recipe Of The Week - Veggie And Lentil Bolognaise



A delicious meal that can be cooked in large batches and frozen for future need, or to feed the whole family then and there, and a little goes a long way when it comes to cost! 

Serves 2


  • 2 garlic cloves, finely diced
  • 2 celery stalks, finely diced
  • 1 courgette, finely diced
  • 1 orange bell pepper, diced
  • 10 button mushrooms, sliced
  • 2 tsp oregano
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 70g red split lentils, rinsed
  • 500ml vegetable stock
  • ½ cauliflower


  1. Add the garlic, celery, courgette, pepper and mushrooms to a pan with a little olive oil and put over a medium heat. Cook through for 10 minutes until the veg begins to soften
  2. Add the lentils, vegetable stock, tomato puree, canned tomatoes and oregano and bring to the boil
  3. Once boiled, turn down to it simmers gently and cook for approximately 15 minutes, or until the lentils have absorbed the majority of the stock
  4. Whilst this is cooked, roughly chop the cauliflower, or blitz in a food processor
  5. Add the cauliflower to a heavy based frying pan and put over a low-medium heat. Add a splash of hot water to the cauliflower to avoid it burning. Stir regularly until it is sufficiently softened and heated through
  6. Transfer the cauliflower onto the plates before topping with the bolognaise 

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