Lentil Spaghetti Bolognese

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Makes 4 serves

  • 500g spaghetti
  • 500g lentils (drained weight)
  • half a large brown onion
  • 1 tbsp minced garlic
  • 2 tbsp tomato paste
  • 1 tsp dry mixed herbs
  • half a tsp of dry oregano
  • 400g tinned chopped tomatoes
  • 250g passata
  • 1 tsp balsamic vinegar
  • quarter of a tsp of sugar
  • 10 fresh basil leaves
  • pepper to season
  • 1 tsp of salt
  • beef stock/flavouring (optional)
  • parmesan cheese (optional)


  1. Put a pot of water on to boil for the spaghetti.
  2. Finely dice the onion and begin sweating in a hot oiled pan. Add the garlic and continue cooking for about a minute.
  3. Mix in the lentils and add the tomato paste, mixed herbs and dry oregano. Add the tinned tomatoes and passata and stir in.
  4. If desired, add in some beef stock or flavouring of some kind.
  5. Add the balsamic vinegar, season with pepper and add the sugar. The sugar will help balance the acidity of the tomatoes. Simmer for a minute or two, add the roughly chopped fresh basil, and remove from the heat.
  6. As soon as the water is boiling, stir in the salt to season the water and add the spaghetti. Cook the spaghetti for about 5 minutes, until it is ‘al dente’: slightly firm in the centre when you bite it.
  7. Serve the bolognese sauce over the spaghetti and sprinkle with parmesan cheese.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.