Mushroom Lentil Spaghetti Bolognese

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!


Robyn Louise

After a health crisis uprooted my life at the age of 21, I

discovered my soul guided mission was to teach and

coach people the importance of self-empowerment and

mastering all 3 areas of the Wellness Trinity, Health –

Mindset – Purpose. Everything I create through my

books, courses videos, and blog posts are tools to help

you empower yourself in these 3 areas. x



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© 2019 Robyn Louise PTY LTD