Lentil Bolognese
Prep time
Cook time
Total time
This vegetarian lentil bolognese proves you can eat a delicious and hearty meal without using any meat whatsoever.
Recipe type: Main
Serves: 4
  • 400g spaghetti or other long dried pasta
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, finely chopped
  • 420g jar cherry tomato pasta sauce (I used Sacla Cherry Tomato & Basil Sauce)
  • 250g punnet cherry tomatoes, halved
  • 400g can lentils, rinsed, drained
  • ½ cup (40g) grated or shaved parmesan
  • Basil leaves, to serve
  1. Cool the pasta in a large saucepan of boiling salted water according to packet instructions.
  2. Meanwhile, heat oil in a frying pan over medium heat and cook onion, celery and garlic for 2 minutes or until softened. Add pasta sauce and ½ cup (125ml) water, then bring to a simmer. Add tomatoes and cook for 5 minutes or until softened. Add lentils, season with salt and pepper and cook for a further 1 minute.
  3. Drain pasta and toss with the sauce.
  4. Divide among bowls and serve with parmesan and basil leaves.
Recipe by sweetest kitchen at https://www.sweetestkitchen.com/2013/10/lentil-bolognese/