Lentil bolognese
A hearty meat-free bolognese made with brown lentils and plenty of vegetables.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4 people
- Vegan
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Olive oil1 tbsp
- Onion1
- Carrot200 g
- Garlic2 cloves
- Brown lentils (dried)200 g
- Tinned chopped tomatoes (400 g)2
- Dried oregano1 tsp
- Soy sauce1 tbsp
- Spaghetti (dried)400 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
In a saucepan over a medium heat, cook the finely chopped onion and grated carrots in the oil for 6–7 minutes until soft and lightly browned.
Add the crushed garlic for 1 minute.
Add the rinsed lentils, the tomatoes, oregano, soy sauce and 500 ml of water. Cover and simmer gently for 25–30 minutes, until the lentils are tender and the sauce is thick.
Meanwhile, cook the spaghetti in plenty of salted water.
Season the sauce and serve with the spaghetti.