Lentil Bolognese with Cashew Parmesan

This bolognese is one of my mid-week staples. It's perfect for lunch the next day with a slice or two of good sourdough bread. Enjoy! Lucy's food journal: http://on.fb.me/1v8m90i

Serves 4 | Prep time: 10 mins | Cooking time: 20 mins


  • 1 brown onion, finely diced
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • a couple of ribs of celery, diced
  • oil to sauté the vegetables in
  • 1 x 810g (28oz) tin of diced tomatoes
  • 1 cup water
  • 1-2 cups of cooked lentils depending on how thick you like it (I like to use green, but brown work well. You can use tinned or fresh)
  • 1 tsp rice malt syrup or maple syrup
  • salt + pepper
  • optional stock cube – I occasionally add a vegan ‘beef style’ stock cube which makes it much richer in flavour
  • dried herbs (e.g oregano, bay leaves, parsley)
  • a small handful of walnuts (mine was 40g or 1.5oz)

Cashew Parmesan

  • 1/2 cup raw cashew nuts
  • 2 tsp nutritional yeast
  • a pinch of salt


  1. Sauté the onion, garlic, carrot and celery in a little oil in a hot frying pan (if you don’t like to use oil, you can omit it).
  2. Add the tomatoes, water, lentils, rice malt syrup or maple syrup, seasoning, stock cube (if you’re using it) and dried herbs. Bring to a boil, then reduce the heat and simmer for 15 minutes or so. (Cook the pasta in the meantime!)
  3. When the bolognese is finished cooking, stir through the walnuts (you don’t want to heat these as the omega-3 fatty acids are very unstable at high temperatures).
  4. Serve with hot pasta (can use gf pasta) and top with the cashew parmesan and fresh herbs.

Cashew Parmesan

  1. Add all the parmesan ingredients into a high-speed blender and blitz until crumbly.

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LunchDinnerItalianGluten FreeLow FatLow Carb

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