Gluten Free // Refined Sugar Free // Dairy Free // Vegan

I am not one to eat beans, chickpeas, oats, gluten, legumes or lentils of any sort… for fear of being stuck on the loo ALL DAY (it happens). HOWEVER, I absolutely LOVE lentils and the other day I found some in the cupboard leftover from my vegan phase. I soaked brown lentils over night in apple cider vinegar AND purchased a special powder from the Indian Grocer which supposedly removes the gas element out of beans and pulses and assists in digestion (it also smells like armpits so don’t get it on your fingers because things could get awkward….). I visited my local health food store and bought some Edamame Pasta (new obsession! High in protein and tastes like real pasta!), and made my version of Lentil Bolognese. Enough blab… it was delicious so you should make it… recipe below!


  • Edamame Pasta (available in most health food stores)
  • Red/Green/Brown or French Lentils (I used a whole bag of brown and froze the leftovers – modify according to the packet if you want to cook less)(SOAK OVERNIGHT OR FOR AT LEAST 4 HOURS… otherwise you will be farting)
  • 1 zucchini (chopped)
  • 1 head of cauliflower (roughly chopped)
  • 1 carrot (chopped)
  • 1 cup of broadbeans (I buy these frozen from woolworths… AMAZING)
  • 1 red onion
  • 2 cups of stock (chicken or vegetable)(if you are cooking less use 1 cup of stock)
  • 1 knob of ginger grated
  • 3 cloves of garlic
  • 2 tsp Turmeric
  • 2 tsp Cumin
  • 1 tsp ASAFOETIDA (from indian grocer… optional.. good if you have a sensitive tummy like me!)
  • Salt and pepper to taste
  • Olive oil/ghee/coconut oil (whatever you prefer)


Heat oil in pan, add onions and cook until translucent

Add pinch of salt, garlic & ginger, stir thoroughly

Add zucchini, kale, broad beans, cauliflower, carrot and spices, cook for 5-7 minutes

Add lentils, stir for 2-3 minutes until coated in spices (feel free to add more)

Add 2 cups of stock and 1.5-2 cups of water (add water as needed to make sure the lentils are barely covered) and bring to the boil

Simmer on low heat until lentils are cooked (add water as needed to make sure lentils are barely covered. Check and stir regularly to avoid burning!)

Cook Edamame as per instructions (I also put olive oil through the pasta after the cooking process… so nice)

I served mine with spinach! So healthy and didn’t get a stomach ache AT ALL!