Go Back
lentil bolognese tomato sauce on a bed of penne pasta

Vegetarian Spaghetti Bolognese

Easy vegetarian version of classic dish
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 510 kcal

Ingredients
  

  • 250 g green lentils
  • 1 tablespoon olive oil
  • 1 red or white onion peeled and chopped
  • 2 cloves garlic crushed
  • 1 red or green pepper peeled and chopped
  • 1 large carrot peeled and grated
  • 1 400g tin chopped tomatoes
  • 1 teaspoon oregano
  • 1 heaped tablespoon tomato puree
  • 150 ml vegetable stock
  • 400 g spaghetti or pasta shapes
  • grated cheese to serve

Instructions
 

  • Place the green lentils in a saucpan and cover with plenty of boiling water
  • Bring to the boil and simmer for about 40 minutes until soft, adding more water if it is getting dry
  • Heat the oil in a large heavy bottomed frying pan
  • Add the onions and cook until soft and transparent
  • Add the garlic and pepper and cook for a further 5 minutes
  • Add the lentils
  • Add the tin of tomatoes and stir well
  • Add the grated carrots
  • Add the stock, tomato puree and oregano
  • Stir thoroughly, cover and reduce the heat to a simmer
  • Cook for 30-40 minutes
  • Just 15 minutes before the bolognese sauce will be ready, boil the kettle with plenty of water
  • Use a large saucepan
  • If using pasta shapes, place in the pan, cover with boiling water, and stir
  • Simmer for 12-15 minutes or according to packet instructions
  • If using spaghetti, pour the water into the pan and bring back to boil
  • Place the spaghetti into the pan, vertically and gently lower it into the pan as it softens in the water
  • Once all into the water, stir gently to prevent sticking
  • Simmer for 12-15 minutes or according to packet instructions
Keyword easy supper