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Vegetarian Bolognese

6 votes

You won’t miss the meat in this hearty vegetarian bolognese. Use whatever vegetables you have on hand to create a delicious sauce with many uses.

40 Minutes

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  • Dash of oil
  • 1 large onion, finely chopped
  • 1 capsicum, finely chopped
  • 300g mixed vegetables, finely diced (e.g. carrot, parsnip, mushrooms, leek, celery)
  • 2-4 cloves garlic, crushed
  • 2 heaped teaspoons dried oregano
  • Salt and pepper
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin lentils, drained


  1. Heat oil in a pan and gently cook the onion until well browned, stirring regularly.
  2. Add the capsicum and vegetables to the pan, continue cooking gently for 5 minutes, still stirring regularly.
  3. Add the garlic and oregano, season with salt and pepper. Stir well and then add the tomatoes.
  4. Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally and adding a little water if it starts to stick.
  5. Add the lentils, simmer for a further 5 minutes and serve with pasta.
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