Bolognese Sauce with lentils

  • Serves 4

  • Preparation 10 mins

  • Cooking 35 mins

Bolognese Sauce with lentils
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan


  • 1 onion, chopped
  • 1 medium carrot, sliced
  • 1 stick celery, sliced
  • 2 tbsp olive oil
  • 100g red lentils
  • 400g chopped tomatoes
  • 600ml vegetable stock
  • 2 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 350g spaghetti


  1. Roughly chop, then whizz the veggies in a food processor until finely chopped
  2. Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft
  3. Stir in the lentils, tomatoes, stock, oregano and cinnamon
  4. Bring to the boil, reduce the heat, cover and simmer for 20-25 minutes
  5. Cook spaghetti as instructions on packet
  6. Serve with the sauce (and grated vegetarian/vegan cheese if you choose)

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