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–+ servings
LFHW Scotland

Lentil bolognese

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Perfect for veggies (and vegans if you omit the cheese) this lentil bolognese is a brilliant weekend dinner. We promise carnivores won't even miss the meat!
Print Recipe
Total Time 1 hour
Servings: 2
Course: Main, Vegetarian
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup spaghetti
  • 500ml vegetable stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 1 cup dried red lentils
  • 2 garlic cloves, crushed
  • 1 celery stick
  • 1 carrot
  • 1 onion
  • parmesan or vegetarian/vegan hard cheese, grated, to serve

Method
 

  1. Finely chop your onion, carrot and celery. Heat the oil in a large saucepan and add the chopped veg and and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, both tins of chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season to taste.
  2. Keep it on a low heat while you cook the spaghetti, following pack instructions. Serve the bolognese with spaghetti and plenty of cheese.
  3. The sauce can be cooled and chilled and stored in the fridge for up to 3 days or in the freezer for up to 3 months.

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