Lentil Bolognese

I am not a vegetarian. But I am LOVING veggie alternative meals right now! Healthy, packed with veggies, a little lighter for dinner, what’s not to love? Plus skip the cheese and it’s vegan (but WHY would you?!).

I made this with some Ceres Organics products – they are my fave brand right now! Not the cheapest options but guaranteed amazing quality. I also used their lentil bolognese as the inspiration for this – with extra veggies of course, which is just how I roll 😉

As with all of my recipes, you can change the veggies to suit your taste or just use whatever you have in the fridge! That’s what I do 🙂


  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 eggplant, cubed
  • 2 small/1 large carrot, grated
  • 1 courgette, grated
  • 2-3 handfuls baby spinach leaves, roughly chopped
  • 1 can Ceres Organics Lentils, drained
  • 1 bottle Ceres Organics Tomato & Basil Passata (alternative is 2 cans of chopped tomatoes and you probably won’t need the 1/2 cup water)
  • 1/2 cup water
  • 1 packet Ceres Organics Quinoa Rice Fusilli
  • 2 tsp of each: basil, oregano, parsley
  • Salt and pepper, to taste
  • 3 tbsp coconut oil
  • 1 cup cheese, grated



  1. With coconut oil, soften onion and garlic in a pan, on low-medium heat. Set aside
  2. Add more coconut oil. Fry eggplant, carrot, and courgette on medium-high heat until cooked
  3. Add lentils and re-add onion and garlic. Mix and cook for 2 minutes
  4. Add herbs, salt and pepper to taste
  5. Add full bottle of passata, then fill with 1/2 cup (ish) of water, swish around to get the rest of the tomato from the sides, and add that in too
  6. Lower heat and simmer for 30 minutes
  7. Cook pasta according to packet instructions, when finished add a bit of coconut oil to keep pasta from sticking together
  8. Serve with fresh spinach leaves (or add to sauce if you prefer your spinach cooked) and cheeeeese!



– The Stuffed Unicon