Lentil Spaghetti Bolognese
Download a printable PDF version of the recipe.

Vegetarian

Vegan
Ingredients
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)

Method
- Put a pot of water on to boil for the spaghetti.
- Finely dice the onion and begin sweating in a hot oiled pan. Add the garlic and continue cooking for about a minute.
- Mix in the lentils and add the tomato paste, mixed herbs and dry oregano. Add the tinned tomatoes and passata and stir in.
- If desired, add in some beef stock or flavouring of some kind.
- 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.
- 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.
- 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.