4 servings


1 brown onion – roughly chopped
2 garlic clove – roughly chopped
150g button mushrooms – thinly chopped
1 cup cooked brown lentils
1 cup/ 1 tin chopped tomatoes
¼ cup water
¼ cup tomato sauce
1tsp. thyme
1tbsp. veggie stock concentrate
100-200g rice noodles (I used skinny brown rice, rice noodles)
salt and pepper to season
*OPTIONAL roughly chopped fresh basil


1.    To a pan add chopped Onion and Garlic, sauté for 3-4 minutes

2.    Add chopped mushrooms and lentils, continue to sauté for another 4-5 minutes on a medium heat

3.    Once the mushrooms have shrunk slightly add the chopped tomatoes, water, tomato sauce and veggie stock

4.    Finally season the Bolognese with thyme and a good pinch of salt and pepper (Add the fresh basil here as well, if using)

5.    While the Bolognese is simmering, in a separate pot of boiling water and the rice noodles and let sit for 3 minutes until al dente.

1.    Once noodles are done, serve with a good heaping of the Bolognese on top!