Lentil bolognaise

 Lentil bolognaise

Lentil Bolognaise Recipe

This lentil bolognaise is packed full of vegetables beside the obvious lentils. It’s a great vegetarian pantry meal.


  • olive oil cooking spray
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 100g mushrooms, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 2 x 400g cans chopped tomatoes
  • 1 x 400g can brown lentils, rinsed, drained
  • 400g wholemeal spaghetti
  • 2 tablespoons finely chopped parsley leaves


1. Heat a large non-stick frying pan over medium heat. Spray with oil. Add onion, carrot and celery. Cook for 5 minutes or until softened.

2. Add mushrooms, garlic and cumin and cook for another 2 minutes. Stir in tomatoes, bring to the boil, reduce heat to low and simmer for 10 minutes. Add lentils. Simmer for a further 5 minutes.

3. Cook spaghetti in a saucepan of boiling water. Drain and return to saucepan. Add lentil sauce and toss to combine. Serve in bowls, topped with parsley.

Source: Healthyfoodguide

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