Lentil Bolognese Recipe

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Why not try this delicious lentil bolognese recipe? Lentils are packed with protein helping you to stay fuller for longer. Plus, it’s a delicious, low in saturates alternative to a traditional bolognese - and it's vegan too!

Serves 6

INGREDIENTS

  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 3 carrots, finely chopped
  • 3 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 500g dried red lentils
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tsp dried mixed herbs
  • 1l vegetable stock
  • Salt & black pepper
  • 500g spaghetti

METHOD

STEP 1

Heat the olive oil in a large saucepan and add the onions, carrots, celery and garlic. Cook for 15 mins until the vegetables have softened.

STEP 2

Add in the lentils, chopped tomatoes, tomato purée, dried mixed herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy. Season to taste.

STEP 3

Meanwhile, cook the spaghetti following pack instructions. Drain the spaghetti but reserve a little of the pasta water. Take the lentil bolognese off the heat and stir in the drained spaghetti, adding a splash of the pasta water to loosen up the sauce a little if needed, then serve immediately.