Lentil spaghetti bolognese
This is a delicious plant-based spaghetti bolognese. You can add one teaspoon of each of marjoram, thyme and oregano when you're cooking the veg at the start or a couple of Chipotle peppers and a teaspoon of smoked paprika if you'd like to add more flavour.

Are you craving some comfort food? How about the good old favourite, spaghetti bolognese?

Or spag bol to some? This filling Plant-Based Spaghetti Bolognese is perfect when  you’re looking for a meal for family, friends or just for you.

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Plant-Based Spaghetti Bolognese

This is a delicious plant-based spaghetti bolognese. You can add one teaspoon of each of marjoram, thyme and oregano when you're cooking the veg at the start or a couple of Chipotle peppers and a teaspoon of smoked paprika if you'd like to add more flavour.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Keyword: lentil, plant-based, vegan
Servings: 4
Author: Caroline

Ingredients

  • 2 inches water
  • 2 celery sticks chopped into equal bitesize pieces
  • 2 large carrots chopped into equal bitesize pieces
  • 1 onion chopped into equal bitesize pieces
  • 1 garlic clove finely chopped
  • 400 g tin chopped tomatoes
  • 8 oz red or brown lentils washed until the water runs clear
  • 1 l bouillon
  • 500 g whole wheat spaghetti
  • 1 handful baby spinach leaves

Instructions

  • Put water into a pot then add the onions, garlic, celery and carrots. Cook gently for 5-7 minutes until soft. Meanwhile add the spaghetti to a pot and cook as per the packet instructions.
  • Add lentils, stock and can of chopped tomatoes. Bring to a boil then turn down and simmer for 20 minutes until the lentils are cooked.
  • At the last minute before serving, stir in a handful of spinach leaves.
  • Drain the spaghetti and then serve on to warm bowls. Spoon the lentil bolognese sauce over the spaghetti and grind the fresh pepper over the sauce.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !