Finbar's veggie spag bol

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1. Roughly chop, then whizz the veggies in a food processor until finely chopped.
2. Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
3. Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.

Per serving

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

'A tea time quickie meal and something different to give vegetarian friends when they come round.'

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.

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• 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!

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• Bex

  08 February 2008

  Bex rated and commented on this recipe

  

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

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• Bex

  08 February 2008

  Bex commented on this recipe

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

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• 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.

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• 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.

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• Porri

  18 August 2008

  Porri rated and commented on this recipe

  

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

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• 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.

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• sarah2000h

  19 August 2008

  sarah2000h rated this recipe

  

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• EM

  04 September 2008

  EM rated this recipe

  

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• 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...............

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• Ben & Emily

  17 September 2008

  Ben & Emily rated this recipe

  

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• 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.

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• 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.

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• 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!

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• 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.

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• recipes

  20 October 2008

  recipes commented on this recipe

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

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• Steff85

  03 December 2008

  Steff85 rated and commented on this recipe

  

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

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• 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.

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• 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.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

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

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