Rice Ramen Recipes

Bolognese Ramen

Rice: Millet & Brown Rice Ramen

By:  Kris Kelly


Makes 4-6 servings

GF, Vegan, Soy-Free


1 package Millet & Brown Rice Ramen Noodles (contains 4 ramen cakes)

½ cup uncooked French lentils, sorted to remove any debris and rinsed

1 ½ cups vegetable stock or chicken stock

2 Tablespoons extra-virgin olive oil or avocado oil

1 medium red onion, diced

2-3 stalks celery

3 medium carrots, diced

4 medium cloves garlic, finely minced

2 Tablespoons fresh herbs (combination of oregano, thyme and basil)

1 large Bay leaf

1 can fire-roasted, chopped tomatoes

1 can crushed tomatoes

1 Tablespoon real maple syrup

sea salt and fresh cracked pepper to taste



  1. Using a heavy-bottom pot or Dutch Oven, over medium-high heat, add 2 Tablespoons olive oil, onion and celery. Sauté 3-4 minutes. Add carrots, garlic, herbs and bay leaf.  Sprinkle with a nice pinch of sea salt and fresh cracked pepper to taste. Stir mixture and continue cooking 3-4 more minutes. 
  2. Add uncooked, sorted and rinsed lentils to the pot with 1 ½ cups vegetable or chicken stock and both cans of tomatoes. Give another good stir and cover pot with lid.
  3. Bring to a boil and then reduce heat to simmer for 30-40 minutes or until lentils are tender.
  4. Add a splash of maple syrup to balance the acidity of the tomatoes if desired. Taste and adjust seasoning if needed.
  5. Prepare ramen noodles according to package directions. Drain and serve with a big scoop of Bolognese Sauce. Top with freshly grated Parmigiano-Reggiano, fresh chopped parsley and basil.