Lentil Bolognese

Lentil Bolognese


(Serves 4)

Place a pan on medium heat with a little oil or water

Add the onion and carrot and sauté until softened. (If using frozen carrot, add this after the mixed herbs).

Next, add the garlic and salt and stir, before adding in the dried lentils.

Pour in the vegetable stock. Stir occasionally until all the liquid absorbs.

Next, add the soy sauce, passata and vinegar. Stir occasionally again, until the liquid absorbs.

Stir through the mixed herbs. Turn the heat down low to simmer, while you prepare the spaghetti.

Cook the spaghetti according to packet instructions, drain and serve topped with the lentil bolognese and salad greens (optional).


1 onion (finely sliced)

1 carrot (finely sliced) or 1 cup of chopped frozen carrot

2 cloves garlic (minced)

Pinch of salt

2 cups dried lentils

2 vegetable stock cubes (dissolved in 4 cups of boiling water)

1/4 cup soy sauce

700mls tomato passata (pasta sauce)

2 tbsp white vinegar

1 tbsp mixed herbs (dried)

1 packet spaghetti (optional)

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