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Spaghetti with lentil bolognese

  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings


  • 400g spaghetti
  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, finely chopped
  • 420g jar cherry tomato pasta sauce (see note)
  • 250g punnet cherry tomatoes
  • 400g can lentils, rinsed, drained
  • 1/2 cup (40g) grated vegetarian hard cheese (or parmesan)
  • Basil leaves, to serve


  • 1
    Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
  • 2
    Meanwhile, heat oil in a frypan over medium heat and cook onion, celery and garlic for 2 minutes or until softened. Add pasta sauce and 1/2 cup (125ml) water, then bring to a simmer. Add tomatoes and cook for 5 minutes or until softened. Add lentils, season and cook for a further 1 minute.
  • 3
    Drain pasta and toss with the sauce. Divide among bowls and serve with vegetarian hard cheese or parmesan and basil leaves.

Source: taste.com.au


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