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Recipe - Lentil Bolognese

Monday 23 March 2020

Recipe - Lentil Bolognese

Lentil Bolognese


  • 800g cooked Lentils
  • 2 tin chopped tomato
  • 2 onion chopped
  • 3 garlic cloves
  • 3 carrots chopped
  • 4 stick celery chopped
  • 250g washed spinach
  • Chopped Basil, or 1 teaspoon mix dried herbs
  • 1 bay leaf
  • 4 tablespoon tomato puree
  • Salt and Pepper
  • 500g Pasta


  1. Fry off the onion, celery, carrot and garlic in a little oil and cook for 5-10mins
  2. Add the lentils, chopped tomatoes, bay leaf, herbs and tomato puree. Bring to a boil and gently simmer for 20 minutes
  3. In a separate pot boil water and cook pasta as per manufacturer's instructions
  4. Season the Lentil Bolognese with salt and pepper and stir in the spinach leafs.
  5. Drain the pasta and add to the bolognese, stirring until the bolognaise has coated the pasta.
  6. Serve topped with your favourite grated cheese.

A quick variation:

  • Add in a tin of mixed beans or kidney beans to the bolognaise plus 1 teaspoon of chilli powder, half a teaspoon of cumin and serve with rice instead of pasta and you have a delightful vegetarian chilli.

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