At Mindful Chef we didn't want anyone to miss out on this mouthwatering dish so we created our very own plant-based version which substitutes meat but none of the taste. Tell me more about Mindful Chef.

Serves: 2 | Cook Time: 30mins | Calories: 458 | Type: Vegan + Gluten-free

Ingredients:
The good-for-you ingredients required to make this healthy meal


  • 80g brown lentils
  • 2 garlic cloves
  • 120g carrot
  • 120g chestnut mushrooms
  • Handful of cherry tomatoes
  • 280g courgette
  • 200g passata
  • 2 tbsp sundried tomato paste
  • 4 sprigs of thyme
  • 30g pine nuts

Already in your kitchen

  • Sea Salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these ingredients and a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.

Method:
A guide to cook this vegetarian bolognese in less than 30 minutes


  1. Boil a kettle. Rinse the lentils and place in a pan with 300ml boiling water and a pinch of sea salt. Bring to the boil and simmer for 25-30 mins until tender.
  2. Meanwhile, finely chop the garlic. Peel and finely dice the carrot. Finely slice the mushrooms and cut the tomatoes in half. Remove the sprigs from the thyme.
  3. Heat a large pan with 1 tsp oil, add the garlic and carrot, and cook for 5 mins. Then add the mushrooms and tomatoes to the pan for 5 mins until all the vegetables have softened.
  4. Add the passata, sundried tomato paste and the thyme leaves to the vegetable pan and cook for a further 5 mins. Season with sea salt and black pepper.
  5. Meanwhile, remove the ends of the courgette, but leave the skin on. Prepare the courgetti using your julienne peeler and slice the courgette into long thin strips (or use a spiralizer if you have one).
  6. Heat another pan with 1 tsp oil, add the courgetti and cook for 2 mins until the courgetti begins to soften.
  7. Drain the lentils and stir through the vegetable bolognese sauce. To serve: place the courgetti on a plate and spoon the lentil bolognese over the middle of the courgetti. Sprinkle over the pine nuts.