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Lentil Spaghetti Bolognese

A green lentil bolognese, perfect for a weeknight meal. This dish is packed with vegetables, in a rich red wine and tomato sauce and topped with mixed seeds.
Course Main Course
Cuisine Italian
Servings 4 People


  • 2 Tins of green lentils
  • 300 g Dried spaghetti
  • 1 tbsp Olive oil
  • 1 White onion
  • 1 Stick of celery
  • 2 Carrots
  • 3 Garlic cloves
  • 1 tsp Mixed dried herbs
  • 1 tsp Dried oregano
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 1 Tin of chopped tomatoes
  • 1 tbsp Tomato puree
  • 120 ml Red wine
  • 120 ml Water
  • 1 tbsp Mixed seeds


  • Finely dice the white onion, garlic, celery and carrots. Place in a pan with the olive oil over a medium heat. Sautee for 5 minutes until they start to soften.
  • Add in the dried oregano, dried mixed herbs, salt and pepper.
  • Stir in the chopped tomatoes, tomato puree with the red wine and water. Bring the mixture to a boil before turning the heat down and allowing it to simmer for 15-20 minutes.
  • Meanwhile, add the pasta to a pan of boiling salted water and cook according to the packet instructions.
  • Stir the lentils into the Bolognese mixture and continue to cook for an additional 5 minutes.
  • Drain the pasta and toss in the Bolognese sauce. Serve topped with mixed seeds.
Keyword plant based, spaghetti bolgnese, vegan pancakes