Vegan Brown Lentil Spaghetti Bolognese
An easy to make, kid friendly veganised take on the Italian classic, spaghetti bolognese, with brown lentils being the star of the show.
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
30Minutes 35Minutes
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
30Minutes 35Minutes
Ingredients
Instructions
  1. Chop the red onion and bell pepper finely into cubes, finely slice the mushrooms and heat oil on a saucepan.
  2. Cook the sliced red onion until softened, roughly 2-3 minutes, then stir in the mushrooms and bell pepper, cook until juices release themselves, another 3-5 minutes.
  3. Stir in the chopped garlic, cumin, paprika, oregano & basil, stir into a paste, add a little water if needed.
  4. Drain the soaking lentils and rinse, add into the mix, stir within. Dissolve a veg stock cube into 450ml of hot water, add within, then bring to a boil.
  5. Once the mix is boiling, stir in the tomato passata, bring to a boil, cover, then simmer to allow the sauce to thicken (30-40 mins).
  6. In the meantime, prepare your spaghetti – bring a pan of salted water to a boil, add the dried spaghetti and cook according to package instructions.
  7. Once sauce is thickened, add a teaspoon of sugar to the mix, and cook on a low heat for another 5-10 minutes.
  8. Serve your veganised brown lentil spaghetti bolognese with some vegan cheeze, and fresh side salad, or some garlic bread – Enjoy!
Recipe Notes

Soaked lentils are better, canned can still be used and require less cooking, sacrificing the final texture of the legumes.