Lentil Bolognese

No need for soaking with these little nutritional powerhouses. Iron rich, easily cooked red lentils are an important addition to a vegan or vegetarian diet. This very simple recipe is a delicious take on a pasta sauce

Ready in:
 15 to 30 mins

Eco Friendly Vegan Friendly

  • an onion, chopped
  • half a teaspoon of dried oregano
  • 2 cloves of garlic, chopped
  • a teaspoon of dried chilli
  • a 400g (14 ounce) can of tomatoes
  • 100g (3 and a 1/2 ounces) of red lentils
  • wholewheat spaghetti to serve
  • olive oil
  • salt and pepper
  • 1

    Add a splash of oil to a pan and add the chopped onion, sprinkle with salt and sweat on a low heat for ten minutes or until soft but not browned Put a large pan of water on to boil for the pasta Add the half teaspoon of dried oregano, the teaspoon of dried chilli flakes and the chopped garlic and a good grind of black pepper and stir Cook for another couple of minutes before adding the tin of tomatoes Add the lentils and just a splash of water and cook on the lowest heat for 10 minutes Put the pasta on to boil for 9 minutes (or according to the instructions on the packet)

  • 2

    While its cooking gradually ladle water from the pasta pot onto the lentils, stir and allow it to absorb. Keep doing this while the pasta cooks until the lentils are soft and bloated (but the sauce isnt too liquid) Serve the lentils on the spaghetti For more delicious vegetarian recipes go to

Lentil Bolognese was taken from COOK VEGETARIAN

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