Quick Lentil Bolognese

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This is one of my favourite ‘go to’ quick and tasty meals. It takes about 15-20 minutes to make and serves four.


  • 400g tin of green lentils 
  • 1 medium onion
  • 2 cloves of garlic 
  • 1 tablespoon of olive or rapeseed oil 
  • 1 red pepper
  • 150g of mushrooms
  • 400g tin of chopped tomato
  • 2 tablespoons of tomato puree
  • 1 low salt vegetable stock cube dissolved in 100ml of boiled water
  • 2 tsps of oregano 
  • 300g of whole wheat spaghetti 
  • Grated parmesan (or a teaspoon of nutritional yeast for vegans)


  1. Chop the onion and crush the garlic, then heat the oil and sauté these on a low – medium heat for 2-3 minutes.
  2. Chop the rest of the vegetables, stir in the peppers and fry for 2-3 minutes, then add the mushrooms and fry for a further minute.
  3. Add the tinned lentils, tinned tomatoes, tomato puree, vegetable stock and oregano, bring to the boil then simmer gently.
  4. While the sauce is simmering, add the pasta to a pan of boiling water and cook for 10 – 12 minutes.
  5. Drain the pasta, top with lentil bolognese sauce and grated parmesan (or a sprinkle of nutritional yeast) and enjoy!

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