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Vegetarian lentil bolognese

Early childhood services OSHC
You can add any leftover vegetables to this recipe to help reduce food wastage.
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Pan of vegetarian lentil bolognese on wooden table
V Vegetarian SF Soy free NF Nut free LL Low lactose EF Egg free Main meal
Ingredients
Serves
people
Method
  1. Cook lentils in a saucepan of water according to packet instructions.
  2. Finely chop onion, carrot and celery.
  3. Grate zucchini.
  4. Drain and rinse lentils.
  5. Heat oil in a large frying pan over a medium heat. Add onion, garlic, carrot, celery and zucchini. Cook, stirring for 5 minutes until onion is tender.
  6. Add tomatoes, cooked lentils, tomato paste, basil and oregano.
  7. Reduce heat to medium-low. Cook covered, stirring occasionally, for at least 30 minutes or until the sauce has thickened slightly.
  8. Cook pasta in boiling water, following packet instructions until tender. Drain.
  9. Serve pasta with sauce over the top and a sprinkle of grated cheese.

Allergy modification

  • For a milk protein free option, omit cheese.
  • For a gluten/wheat free option, replace pasta with gluten free pasta, rice noodles or rice (check alternatives for soy, if required).

Recipe tips

  • You can add any leftover vegetables to this recipe to help reduce food wastage.
  • Use this sauce as a base for vegetarian lasagne or vegetarian shepherd’s pie.

Each serve provides

Food group Children’s serves
Meat/alternatives 1 children's serve
Vegetables 2 children's serve
Grains 1 children's serve
A good source of vitamin C
A source of iron
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.

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