Finbar's veggie spag bol

Latest comments and suggestions

Results 1-20

• corylus

  12 January 2008

  corylus rated and commented on this recipe

  

  I like this with a tablespoon or two of sun dried tomato paste added.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• catbail

  16 January 2008

  catbail rated and commented on this recipe

  

  We all loved this, even my non-vegetarian husband! Definitely a regular from now on, and didn't change a thing!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yorkshire Bex

  08 February 2008

  Yorkshire Bex rated and commented on this recipe

  

  I added mixed herbs intead of oregano and a splash or red wine, soy and worcester sauce.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yorkshire Bex

  08 February 2008

  Yorkshire Bex commented on this recipe

  I added mixed herbs intead of oregano and a splash or red wine, soy and worcester sauce.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dory

  12 February 2008

  Dory rated and commented on this recipe

  

  Virtually tasteless, did not go down well. If I were to make this again it would need some real excitement put it into. It didn't taste bad exactly, just felt I was eating watery tomato spaghetti, couldnt taste anything else. Extremely unsatisfying.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LisaPisa

  27 March 2008

  LisaPisa rated and commented on this recipe

  

  This is a regular in our house - it freezes really well so often make double. Two slight adaptions: I uncover the lentils for last 10 - 15 mins to thicken and reduce the sauce and also add a few chopped up sundried tomatoes for added flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Porri

  18 August 2008

  Porri rated and commented on this recipe

  

  Loved this and didn't change a thing :o)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarah2000h

  19 August 2008

  sarah2000h commented on this recipe

  I tried this yesterday and eveyone thought it was delicious. I too uncovered the sauce towards the end. Wouldn't change a thing in the recipe though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarah2000h

  19 August 2008

  sarah2000h rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EM

  04 September 2008

  EM rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jambos

  15 September 2008

  Jambos rated and commented on this recipe

  

  I love this. Always add some red wine. This needs some proper veg stock, cubes dont add enough flavour. Add more herbs than it says too for extra flavour...............

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ben & Emily

  17 September 2008

  Ben & Emily rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Girl Flower

  19 September 2008

  Girl Flower rated and commented on this recipe

  

  I liked this recipe. It wasnt difficult to make and easy to do more and freeze half. I thought it looked pretty revolting at the start but it improved as it thickened. I took the lid of for the last 15 mins and added soy and worcester sauce as recommended. If I had any red wine left in the house I would have added that too - maybe next time I make this, because I will be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yvonne-S

  07 October 2008

  Yvonne-S rated and commented on this recipe

  

  Quite a nice recipe but it did need to have a few extra bits added to give a stronger flavour to the sauce, I added a small tin of button mushroons, some tomato paste, mixed herbs and I chopped up some roasted peppers from the jar and chucked those in to, Parmasan Cheese is essential as a topping to give maximum flavour, will make it again using my addons, P.S I also left the lid off so the red lentils thickened the sauce up nicely, a useful recipe to have around.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marola

  07 October 2008

  Marola rated and commented on this recipe

  

  This is a good freezer standby. I jazz it up with red wine, tomato paste, worcester sauce and even brown sauce. If I don't have an open bottle of red, I add a splash of piri-piri sauce to get a hot version. I have also added soya mince instead of using lentils. But, I never add the cinnamon..........yuck!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yvonne-S

  11 October 2008

  Yvonne-S commented on this recipe

  Also found this will freeze and reheat fine, had it again today, will become a regular in our household.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  20 October 2008

  recipes commented on this recipe

  Always have some in the freezer,a definate favourite. Carol J. Oct 2008

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Steff85

  03 December 2008

  Steff85 rated and commented on this recipe

  

  Ok, found it quite plain I would have added some quorn mince.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cookiecat

  08 December 2008

  cookiecat rated and commented on this recipe

  

  Everyone in my family loved this. I added some worcestershire sauce as previously suggested. I left out the celery due to celery hating husband. It was very quick and easy to prepare.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TheEdda

  06 January 2009

  TheEdda rated and commented on this recipe

  

  Amazing! Better than the meat-based one! You may want to try softening the carrots before blending; they took a bit of time in ours. Great with garlic bread.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1426/

http://www.bbcgoodfood.com/recipes/1426/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 onion
• 1 carrot
• 1 stick of celery
• 1 red pepper
• 2 tbsp olive oil
• 100g red lentils
• 400g can tomatoes
• 600ml vegetable stock
• 2 tsp dried oregano
• ½ tsp ground cinnamon
• 350g spaghetti
• freshly grated vegetarian parmesan-style cheese , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Takes 35-45 minutes

Vegetarian, Super healthy

Ingredients

• 1 onion
• 1 carrot
• 1 stick of celery
• 1 red pepper
• 2 tbsp olive oil
• 100g red lentils
• 400g can tomatoes
• 600ml vegetable stock
• 2 tsp dried oregano
• ½ tsp ground cinnamon
• 350g spaghetti
• freshly grated vegetarian parmesan-style cheese , to serve

Per serving

484 kcalories, protein 19g, carbohydrate 90g, fat 8 g, saturated fat 1g, fibre 6g, salt 0.66 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.