Lentil spaghetti bolognese

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.
2 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4


  • Wooden spoon
  • Measuring jug
  • Sharp paring knives
  • Colander
  • Pots


  • 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


  • 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.
Keyword lentil, plant-based, vegan