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Lentil Bolognese

Lentil Bolognese

By not-recognizedPublished on 05 January 2022No 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, nutritious and great-value twist on the Italian classic. This recipe is great to make in advance and keep in the freezer for a quick midweek meal with very little prep.
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Time and servings

45 minsTotal time
5 minsPrep time
40 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • 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.

  • Step 4

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