French Lentil Bolognaise

1.5 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.
1 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 4

Difficulty of recipe preparation: Easy

Preparation time: 10 mins

Cooking time: 30 mins


  • 1 tblsp olive oil
  • 2 colves garlic (crushed)
  • 1 medium brown onion (finely diced)
  • 2 cups of canned lentils, rinsed
  • 2 cups salt reduced chicken stock
  • 200g cup mushrooms (sliced)
  • 100g baby spinach (roughly torn)
  • 750ml passata
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp thyme
  • 1 cup wholemeal pasta
  • Black pepper to taste
  • Sprinkle of shaved parmesan to top


  1. Heat olive oil in pan.
  2. Add garlic and onion to pan. Stirring, cook until soft.
  3. Add lentils and stock to pan. Simmer with the lid on for approximately 20 mins, or until most of the liquid has absorbed.
  4. Stir through mushrooms, spinach, passata and all herbs. Simmer on low heat for 10 mins.
  5. Whilst the sauce is simmering boil the pasta for approximately 10 mins, or until cooked.
  6. Add pepper to sauce as required. Serve sauce on top of pasta with a sprinkle of parmesan to finish.

Recipe courtesy of 2016 International Year of Pulses Australian Signature Dish Recipe Competition, entered by Megan Leane, QLD.

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