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Lentil Bolognese

By not-recognized
No need to miss out on the family favourite spaghetti bolognese, Spaghetti bolognese is a family favourite for a reason – and this vegetarian version, using tinned green lentils instead of beef mince, is a delicious,…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

12 total
  • 2 tbsp of olive oil
  • 1 red onion, diced
  • 1 carrot, diced
  • 2 garlic cloves, crushed or grated
  • 1 celery stick, diced
  • 2 x 400g green lentils in water, drained and rinsed
  • 2 tbsp of tomato purée
  • 300 g of spaghetti
  • 400 g of chopped tinned tomatoes
  • 400 ml of vegetable stock
  • 1 bunch of parsley, chopped, plus extra to serve
  • 1 pack of italian hard cheese, to serve

Method

4 steps

  1. Step 1

    Add 1 tbsp olive oil with the diced onion and carrots into a large frying pan and place over a medium heat. Fry for 5 mins or until softened. Add the garlic and celery and fry for another 2 mins. Add the lentils and tomato purée and cook for another 2-3 mins.

  2. Step 2

    In a separate pan cook the spaghetti according to pack instructions, until al dente. Drain. Toss through with a drizzle of olive oil if the spaghetti starts to stick.

  3. Step 3

    Pour in the chopped tomatoes, stock and some seasoning, then bring to a gentle simmer. Cook for 20 mins until the bolognese has reduced and thickened.

  4. Step 4

    Stir through chopped parsley and serve with the spaghetti and plenty of parmesan.