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