VeganVegetarianGluten FreeQuick & EasyLow CostHigh FibreHigh Protein
This comforting lentil bolognese is packed full of flavour and it's super easy to make. It's ideal for a speedy family midweek dinner.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
olive oil 1 tbsp
onion 1 (diced)
garlic cloves 4 (crushed)
mushrooms 200 g (sliced)
carrot 1 (sliced)
dried basil 1 tbsp
dried oregano 1 tbsp
chopped tomatoes 800 g
tinned lentils 800 g (drained)
vegetable stock cube 1
tomato purée 2 tbsp
free from spaghetti 300 g
Method
Dice the onion. Crush the garlic. Thinly slice the mushrooms and carrot.
Heat the olive oil in a large pan, that has a lid, on a medium heat. Add the olive oil, garlic, onion, carrot, mushrooms and dried herbs. Cook for around 5 minutes.
Stir in the chopped tomatoes, lentils, vegetable stock cube and tomato puree then mix together. Place a lid on top and cook on a medium heat for 15 minutes until the sauce starts to thicken. Make sure to stir it every 5 minutes.
Meanwhile, cook the spaghettiin salted boiling water according to the packet instructions.
Check the sauce and adjust the seasoning to taste. Plate up the sauce with the spaghetti.
