A fabulous vegetarian alternative to traditional bolognese which still packs a protein punch. Add whatever vegetables you like, to mix up the flavor. You can serve this with pasta or spiraled zucchini – depending on your carb requirements.

Ingredients

  • Olive oil
  • 1 tin of red lentils, drained and rinsed
  • 1 brown onion, finely diced
  • 1 tsp crushed garlic
  • 2 carrots, grated
  • 2 celery stalks, finely diced
  • 1 cup button mushrooms, chopped
  • 1 pack spinach leaves, washed
  • Jar of tomato pasta sauce* – any brand should work!
    (* alternative method from scratch; 800g tinned crushed tomatoes, 2 cups of vegetable stock for dried lentils to cook, 2 tsp dried oregano, 5 fresh basil leaves)
Bolognese pasta dishBolognese pasta dish

Method

  • Turn on fry pan to medium, add and heat the oil
  • Fry the onions for 2-4 minutes, add garlic and cook for another minute
  • Add celery, carrots, mushrooms and cook till soft
  • Add the lentils and jar sauce, simmer till warmed through
  • Add spinach and stir through just before serving
  • Serve on pasta or zucchini spirals
  • Add grated parmesan cheese

Cooking Classes

A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.