Lentil & Cauliflower Bolognese

I never thought I’d actually be able to create that same rich taste of bolognese from scratch but it’s actually quite easy. The lentils and mushrooms add a lovely meaty substance. You wouldn’t even miss the meat, I’m telling you. Try it.

I have made this numerous times and you can honestly throw in whatever vegetables you like. Feel free to leave out the cauliflower. I added it because I had a whole head I hadn’t bothered to use. It was nearly ready to claim squatting rights at the back of the fridge. Cauliflower is a bizarre addition to a tradition bolognese but still tasty if you like that sort of thing.

I never have pasta in the house, I just don’t think it has much nutritional value so I don’t bother to buy it anymore. I devour my bolognese with fluffy steamed potatoes. Back in the day, my mum used to serve my bolognese this way. I hated spaghetti. It creeped me out and added nothing to the meal. So everyone else would watch as I’d mash the bolognese into the potatoes. Delicious. It also makes the meal gluten free so get involved celiacs. If I was to have pasta, I would definitely use brown spaghetti. This recipe makes enough for two and feel free to exclude the cauliflower. I understand it’s a bit odd…

This will be my last blog post now for a while. I’m off on my holidays on Tuesday. Well, a few different little holidays so I won’t have time to post, let alone cook. I won’t be home until July but I’ll return to the kitchen then and start making more meals. If anyone has tried any of the recipes, do let me know and post on my facebook page or comment below. If you like, follow me on instagram too. Feedback is a great thing.

I will be in London for the first trip. I will try and get along to some vegetarian or vegan restaurants while I am there. It’s a great city for food. I may even do a little post on where I visited when I get back. The week after I am off to Glastonbury where they are renowned for having every type of cuisine so I’ll take a few pics and hopefully be inspired for some new recipes. Stay tuned.


  • 1 Cup Lentils
  • 1/4 head of Cauliflower optional
  • Mushrooms, as many as you like
  • 1  Red Onion
  • 3 cloves of Garlic
  • 1 large Carrot, grated.
  • 1 tin of Tomatoes
  • 3-4 tablespoons Tomato Puree
  • Potatoes for steaming. I gave two per person
  • Cheese, grated to sprinkle over the top. Serve without for a vegan experience
  • Salt and Pepper to taste


  1. Start with steaming the potatoes as they will take the longest.
  2. Boil the lentils in a saucepan of water. When they are nearly done, add the cauliflower to the saucepan so it will be tender. Keep an eye on them as over boiling will leave you with mush. No one wants that.
  3. While they are boiling, fry the onion and garlic on a low medium heat in some olive oil. Add the mushrooms.
  4. Add the grated carrots, tin of tomatoes and tomato puree to the frying pan.
  5. When the lentils and cauliflower are tender add them to the the tomato mix. Add salt and pepper
  6. Allow the bolognese to simmer for about ten to fifteen minutes.
  7. Serve with the potatoes and grated cheese.

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