Lentil Bolognese

Recipe’s and styling Elmarie Berry and photography Le-Andra Schwagele

I am a Free State girl and I grew up in a house that meat was the main ingredient. This week I made this recipe for my family all big boys loving their meat. When they went for seconds I was so surprised they loved it. Here comes #MeatFreeMonday’s.


2 onions finely chopped
3 cloves of garlic
3 carrots grated on the coarse side of your grater.
200 g sun-dried tomatoes
2 x 400g tins chopped tomatoes
400g tomato puree
500g lentils
Salt and pepper
I love chili in there but it is optional
Fresh Basil
Pecorino cheese


Start by frying the onion, garlic and carrots. Chop the sun-dried tomatoes into small pieces, add to the onions.
Add the chopped tomatoes, tomato puree, lentils and 1 ½ cup boiling water.
Simmer for 45 minutes to an hour, stirring it every now and again as it cooks.
Serve with pasta and top with fresh basil and Pecorino cheese.

2017-09-01T10:41:02+02:00 3 Comments


  1. Auds June 17, 2019 at 12:40 pm - Reply

    Sounds amazing. I’m definitely giving it a try.

  2. Minda July 10, 2019 at 8:06 am - Reply

    Hi Elmarie, I just want to know if you use fresh lentils or tinned ones?

    • Elmarie@eb
      Elmarie@eb July 10, 2019 at 8:11 am - Reply

      Hi Minda

      In this specific recipe I used dried lentils, but I absolutely love tinned ones.

      El x

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