Lentil Bolognese Recipe
To celebrate National Vegetarian Week (15th to 21st May), 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!
- 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
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.
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.
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.