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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




15 min

30 min



1 Onion diced finely

1 Grated carrot

2 tbsp Olive oil

2 Can chopped tomatoes

1 Can cherry tomatoes

1 cup sliced mushrooms of choice (porcini if my favourite)

2 Cans brown lentils drained

400 g Whole Wheat Spaghetti or Gf option

2 tsp Coconut sugar

Juice of 1 lemon

2 tbsp of fresh mixed herbs chopped (parsley, thyme, oregano and rosemary) or substitute fresh with 2 tsp dry mixed herbs.

1 tsp allspice

1 fresh red chilli chopped or chilli paste


Salt and pepper to taste


  1. Add olive oil/coconut oil to a hot pan and fry onions for 3 min.
  2. Add mushrooms and fry for an additional 2 min, then add coconut sugar, salt and pepper and fry for another 2 min.
  3. Add lemon juice to stop sugar from burning and add herbs, all spice and carrots and fry for 3 min.
  4. Add 2 cans of lentils and chilli (optional) fry for another 2 min.
  5. Add canned tomatoes and close the pan with a lid and simmer for 15 min.
  6. Add water to the pot and season with salt.
  7. Bring water to a boil, and once boiling, add spaghetti to the pot and cook until al dente ±8 min.
  8. Drain spaghetti and add lentil mixture to spaghetti season with salt and pepper.
  9. Serve hot with additional fresh parsley and goats cheese (optional)


Healthy seasoning options I love to balance out the flavour of the dish are:

Coconut sugar, lemon juice, pink salt, chilli, pepper and vegetable savoury seasoning


Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature