Lentil bolognese with wholemeal fusilli (GFO)

Lentil bolognese is probably one of my most go-to recipes for a healthy, satisfying dinner which often results in leftovers for future easy dinners. The meal is high in complete proteins, complex carbohydrates, fibre and micronutrients. The sauce is simple to prepare and the flavours and pasta can be easily altered to suit your preferences.


Serves 4-6 depending on serving size

1 TBSP oil of choice (or water if preferred)

1/2 red onion, sliced

1 clove garlic, crushed

1 TBSP capers *optional

1 TSPN dried basil

1 bay leaf

1 TBSP organic tomato paste

1 jar of organic passata

1 cup of vegetable stock

2 cups of organic beluga lentils, rinsed and soaked overnight or min. of 8hrs

Salt and pepper to taste

One packet of organic, wholemeal fussili (or sub for other type of pasta)

Handful fo fresh basil to serve

  1. Fry the onion, garlic, capers and tomato paste in the oil for two minutes.
  2. Add the lentils, pasta, vegetable stock, dried basil, bay leaf, salt and pepper.
  3. Mix well before covering the pot and turning the heat down to moderate. Let this simmer an stir often to make sure the bottom of the dish does not stick. The sauce is done when the lentils are soft and most of the liquid is absorbed.
  4. In another pot, cook the pasta of choice as per packet instructions. Add to the sauce when it is done and stir gently.
  5. Serve with nutritional yeast, steamed greens and fresh basil.


❃ Substitute the choice of herbs or spices. I like to add chilli flakes, oregano or thyme.

❃  Always ensure your tomato products are in glass jars or at least BPA-free tins. The acidity of the tomatoes can cause chemicals to leach into the contents which is toxic!

❃This sauce is beautiful with spaghetti or fettuccine.

❃Leftovers can be portioned and frozen.

I hope you enjoy this dish.

Love and light,

Di ♡

“He who angers you, conquers you.”- Elizabeth Kenny.

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