" We're here to facilitate your plant-based journey "

PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

Welcome to PlantPlate!  We hope you enjoy your visit. If you have any questions or comments, please feel free to email us at contact@plantplate.com.

The information on this website is designed for educational purposes only. It is not intended to substitute for informed medical advice or care. You should not use this information to diagnose or treat health problems or illnesses without first consulting your doctor.

Lentil Bolognese

RECIPE By PlantPlate
Our rework of a classic family favourite is the perfect weeknight dinner- nutritious, affordable, and on the table in just 30 minutes.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yield: Serves 4

Notes:

Pasta is a great option for weeknight dinners- simple, fast, and versatile. This rework of a classic family favourite uses brown lentils, which are high in fibre and full of minerals, making them a healthy and affordable alternative to ground meat. 

This meal can be ready in less than 30 minutes, but if you like, cook the sauce for longer to develop more flavour. Serve with a salad or steamed green vegetables for a complete meal.

For Gluten-Free Version: Use a brown rice or other gluten-free pasta in place of the whole wheat spaghetti.

Ingredients:

  • 1/2 cup water
  • 1 medium onion, diced
  • 2 cloves garlic, peeled and diced
  • 2 x 15 oz. (400g) cans brown lentils, drained and rinsed (look for brands with no added salt)
  • 2/3 cup homemade ketchup
  • 1 x 15 oz. (400g) can diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 bay leaf
  • Fresh ground black pepper, to taste
  • 1 lb. (400g) whole wheat spaghetti

Instructions:

  1. Heat the water in a medium pot over a medium-high heat. Add the onions and garlic, and sauté for 5 minutes until soft.

  2. Add the lentils, ketchup, diced tomatoes, thyme, oregano and bay leaf and stir to combine. Reduce heat to a gentle simmer, cover the pot with a lid, and cook the sauce for 15 minutes.

  3. While the sauce cooks, prepare your pasta according to the packet directions. Once cooked, drain the pasta and divide between 4 bowls.

  4. Remove the bay leaf from the lentil sauce before seasoning with black pepper. Ladle over cooked pasta and serve immediately.


Any remaining Lentil Bolognaise sauce can be transferred to plastic containers and refrigerated for 3-4 days, or frozen for up to 2 months.