Spaghetti with Lentil Bolognese

Spaghetti bolognese (or “spag bol”) is such a classic dish that almost everyone has memories of eating it. Vegan versions usually either use soya mince, mushrooms, or lentils. I like all three personally but this particular one is a favourite of mine, using just lentils.

The recipe comes from an old book – Rose Elliot’s Vegetarian Pasta – it’s not a vegan book but a lot of the recipes are easily veganisable, and I’ve adapted so many recipes from it. Probably this one is changed enough that nobody would recognise it as the same one – but I think it’s good!

You may have noticed that a lot of my recipes include peas! I realise that so many of the ones I’ve posted here use lots of peas but I think peas are a great tasty, healthy way to bulk up meals. Also the original recipe called for peas so it’s not all my fault this time!

This recipe can seem a bit involved – at one point you have three pans on the go with spaghetti, lentils, and the sauce in, but it’s actually not that complicated at all.

The recipe also makes a lot of sauce – which I like – but if you want a more pasta heavy dinner then reduce the volume of lentils and peas and you should be good!

Spaghetti with Lentil Bolognese

Ingredients

  • 125g dried lentils
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 medium carrots, diced
  • 2 tbsp tomato puree
  • 1 can chopped tomatoes
  • 1 tsp dried mint
  • 200g frozen peas
  • 175g spaghetti
  • Salt & Pepper

Directions

  1. Begin by putting the lentils and 500ml water in a saucepan to boil. Cook these for 10-15 minutes until they are just tender.
  2. Meanwhile, fry the onion and garlic until softening. Add the carrot, salt, and pepper and continue to fry for another couple of minutes.
  3. Stir in the tomato puree, mint, and chopped tomatoes and simmer until the lentils are cooked.
  4. Meanwhile cook the spaghetti in salted water in a separate saucepan.
  5. Drain the lentils and stir into the sauce, and add the frozen peas. Simmer this whilst the spaghetti is cooking.
  6. Drain the spaghetti, and serve with big dollops of the sauce on top!

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One thought on “Spaghetti with Lentil Bolognese

  1. Pingback: Indian Lentil Bolognese – VeganMoFo Day 10! – Walks, Talks & Eats

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