This recipe doesn’t include pasta or its cooking instructions so please follow the packet for these. The Bolognese will also go perfectly with a jacket potato!

Red Lentil Spaghetti Blogonese [Vegan]

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Cooking Time



  • Extra virgin olive oil
  • 2 onions (chopped)
  • 2 cloves of garlic (crushed)
  • 3 large carrots (chopped)
  • 2 sticks of celery (chopped)
  • 1 cup dried red lentils
  • 2 1/2 cups vegetable stock
  • 2 tins of chopped tomatoes
  • 1 tablespoon tomato puree
  • Pinch of allspice
  • 2 red or green peppers (chopped)
  • 1 cup mushrooms (chopped)
  • Pinch of salt
  • Black pepper to taste
  • Splash of soy sauce (reduced salt)
  • A few drops of lemon juice
  • 2 tablespoons (dried or fresh) oregano
  • 2 tablespoons (dried or fresh) basil
  • 1 teaspoon sugar


  1. Gently fry the onions in a little olive oil until softened
  2. Add the garlic, stir, then cook for a further 1-2 minutes
  3. Pour in the carrots and celery then cover and cook gently for about 10 minutes
  4. Then add the lentils and stir gently for 2 minutes
  5. Add the stock, tinned tomatoes and tomato puree, then bring to the boil (stirring occasionally to ensure the lentils don’t stick)
  6. Cover and simmer again for another 10 minutes (stir occasionally again)
  7. Then add the allspice, peppers, mushrooms, salt, pepper, soy sauce and lemon juice
  8. Cover for one final time then leave to cook for about ~30 minutes (stir occasionally)
  9. After this, add the herbs and check seasoning – add sugar as necessary
  10. You can then check to ensure all the veg is soft and the lentils are cooked (if the sauce is a little thin add a few vegetable gravy granules to help thicken)
  11. Then serve and enjoy!

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