For a delicious vegetarian meal, try this nutritious lentil bolognese. Made with lentils, onion, carrot, crushed tomatoes and finished with grated parmesan cheese.

30 Minutes. Tastes just like the meat version. Highly recommended!

Serves 2


3/4 cup Dried brown lentils
1 Tin diced tomatoes
1 Brown onion
1 Carrot
250g Spaghetti
300ml Natural vegetable stock
1 tablespoon dried oregano
Parmesan to serve

Prepare veg
Place lentils in a bowl and cover with boiled water to soak. Grate the carrot. Peel and finely dice the onion.

Cook bolognese
Bring a pot to medium heat with a generous drizzle of olive oil. Sauté onion and carrot for 4 – 5 minutes until soft. Drain lentils then add to pot. Season with salt and pepper. Stir well. Add tinned tomatoes, stock and oregano. Bring to the boil, stir well then cover with a lid. Reduce to a simmer and cook for 30 minutes. If the mixture becomes dry, add a 1/4 cup of water.

Cook spaghetti
With 15 minutes to go on the Bolognese, bring a pot of salted water to boil. Cook spaghetti for 8 minutes until al dente. Drain and set aside.

To serve
Plate spaghetti and top with Bolognese. Finish with a drizzle of olive oil and parmesan.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

September 27, 2017 by Timothy Ryder
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