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Lentil Spaghetti Bolognaise

Lentil Spaghetti Bolognaise -
Lentil Spaghetti Bolognaise

The first time I had lentil spaghetti bolognaise I was astounded. I was astounded by just how fantastically delicious it is, how easy it is to make and how cheap the ingredients are. For approximately $3 and very little of your time, you’ve got a pasta masterpiece that serves 6 people.  I think you will be just as surprised as I was and have no doubt your family will love this.

If you’re a meat lover and this meat free version just won’t cut it. You could always regular spaghetti bolognaise.


Prep: 10 minutes

Cook: 30 minutes

Serves: 6




  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 1 tsp garlic powder
  • 115 g red lentils
  • 400 g tin of crushed/diced tomatoes
  • 500 ml vegetable stock
  • 2 tbs tomato paste
  • 500 g dried spaghetti
  • 1 tbs oil
  • salt and pepper



  1. In a large saucepan, heat the oil to medium and add the onions and carrots. Fry for 5 minutes until the onions and carrots have softened.
  2. Add the remaining ingredients and mix to combine.
  3. Increase the heat and bring to the boil, then lower the heat and simmer partially covered for 25 minutes until the sauce has thickened.
  4. Meanwhile, cook the spaghetti according to the packet directions.
  5. Drain the spaghetti and return it to the pan, pour over the cooked bolognese mixture and mix together.
  6. Serve immediately.