Home > Nutrition > Sport > Books > Cookbooks > Recipes > Lentil Bolognese

A fabulous vegetarian alternative to traditional bolognese which still packs a protein punch. Add whatever vegetables you like, to mix up the flavor. You can serve this with pasta or spiraled zucchini – depending on your carb requirements.

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Ingredients

• Olive oil
  
• 1 tin of red lentils, drained and rinsed
  
• 1 brown onion, finely diced
  
• 1 tsp crushed garlic
  
• 2 carrots, grated
  
• 2 celery stalks, finely diced
  
• 1 cup button mushrooms, chopped
  
• 1 pack spinach leaves, washed
  
• Jar of tomato pasta sauce* – any brand should work!
  (* alternative method from scratch; 800g tinned crushed tomatoes, 2 cups of vegetable stock for dried lentils to cook, 2 tsp dried oregano, 5 fresh basil leaves)
  

Method

• Turn on fry pan to medium, add and heat the oil
  
• Fry the onions for 2-4 minutes, add garlic and cook for another minute
  
• Add celery, carrots, mushrooms and cook till soft
  
• Add the lentils and jar sauce, simmer till warmed through
  
• Add spinach and stir through just before serving
  
• Serve on pasta or zucchini spirals
  
• Add grated parmesan cheese
  

Cooking Classes

A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.

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Related Pages

• How to Conduct a Cooking Class
• Example Menus for Cooking Classes
• More Athlete Recipes
• Recommended Cookbooks for Athletes
• About the Survival Cookbook series
• Resources for the Sports Dietitian