Vegetarian Spaghetti Bolognese With Lentils

Vegetarian
Pasta
Italian
Contains Dairy

A delightful vegetarian twist on the classic Bolognese, this dish is packed with the richness of lentils and the familiar flavors of your favorite spaghetti. Perfect for those looking for a meat-free alternative without compromising on taste.

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Nutrition Per Serving

Calories 760
Carbs 110.3g
Fat 19.1g
Fibre 16.9g
Protein 30.9g
Sugar 9.7g

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0.0 min
Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of water to use later.
0.5 min
Finely chop the celery and onion.
3.5 min
Finely chop the carrot.
6.0 min
Heat a little olive oil in a pan.
7.0 min
Add the finely chopped celery, onion and carrot and fry for 4-5mins until soft.
8.0 min
Add the spaghetti to the salted boiling water (10-11mins).
12.0 min
Add the lentils, chopped tomatoes, stock, oregano and cinnamon to the chopped veg.
13.0 min
Bring to the boil then reduce the heat, simmer for 5 -10 mins.
15.0 min
Grate the paremsan cheese.
18.0 min
When the spaghetti is al dente, drain and mix with the bolognaise sauce.
22.0 min
Serve the spaghetti topped with a sprinkling of grated parmesan.