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Lentil Bolognese

Lentil Bolognese

Fresh onions and mushrooms in a rich tomato based bolognese sauce that has been simply spiced with pepper, mixed herbs and garlic. Add nutritous red lentils for a hit of protein and combine it all with spaghetti noodles for a filling and healthy family dinner. 
Servings 4 people


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  • 400 g tinned tomatoes
  • 300 g spaghetti noodles
  • 300 g mushrooms
  • 100 g red split lentils
  • 4 garlic cloves
  • 2 red onion
  • 1 tbsp dried mixed herbs
  • 1 tsp pepper
  • Pinch of salt
  • 1 stock cube (optional) I use the Oxo Vegan Beef Flavour stock cube to get a meaty flavour. You can use a vegetable stock cube or omit this altogether.


  • Rinse the lentils before adding them to a pan with 500ml of boiling water and the stock cube (optional). Boil the lentils for 10 minutes and then leave them simmering for a further 15 minutes. Once the lentils have softened you can drain, rinse and set them to the side.
  • In a seperate pan cook the spaghetti noodles by adding them to a boiling pan for 10 minutes or until they're completely soft. Once the spaghetti noodles are cooked just drain them and set to the side.
  • Dice the garlic, and roughly chop the mushrooms and red onion.
  • Cook the garlic, red onion and mushrooms in a pan until the red onion is starting to soften.
  • Once the onion is softened add 1 tin of chopped tomatoes, the lentils, spaghetti, dried herbs, salt and pepper.
  • When the sauce is bubbling you know its ready so get it off the heat and serve.