Finbar's veggie spag bol

Finbar's veggie spag bol

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(44 ratings)

Takes 35-45 minutes


Serves 4
Whip up a superhealthy vegetable spag bol for an easy meal

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal484
  • fat8g
  • saturates1g
  • carbs90g
  • sugars0g
  • fibre6g
  • protein19g
  • salt0.66g
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  • 1 onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 stick of celery



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 red pepper



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g red lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 400g can tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 600ml vegetable stock
  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 350g spaghetti
  • freshly grated vegetarian parmesan-style cheese, to serve


  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.

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Comments (49)

joanne_clews's picture

This is a firm family favourite in our house - it always goes down well with the kids (4 & 2 yrs). I cook a batch and freeze it in portions for a super quick after work meal.

rosiebaby2's picture

Noticed several posts stated they added Worcestershire sauce to this recipe. As stated in previous post this sauce is not veggie as it contains anchovy!!

perky2512's picture

I took the advice from previous comments and added tomato puree, Worcester sauce and reduced the stock to 300ml. This was really delicious and I would certainly make it again.

TomGrant's picture

Remember that if you're adding Worcester sauce, it's no longer veggie!

choccie_123's picture

I made this in order to use up some red lentils. it was wonderful, and i shall be making again. I made it just as the recipe said.Next time I will add garlic and other veg that need eating up.

flyinghelen61's picture

Spag bol was delicious. Reduced stock to 350ml, added a splash of red wine and worcester sauce and dsp tomato puree, a few mushrooms and 2 cloves garlic. Yummy!

daves-angel's picture

OMG!! I made the spag bol and forgot to put in tomatoes!! couldnt believe it lol!! I put fresh basil, soy sauce, two spring onions in aswell and didnt use a food was still delicious x

taracox's picture

Wasn't a big fan of the red lentils in this. I think I'd prefer just a tomato and veg pasta sauce if I'm not in the mood for meat

shoetowers's picture

I make this regularly - I add garlic, red wine, spoon of tomato puree and sundried tomatoes or peppers. So healthy and so tasty!

luna_loovegood's picture

I'm the only vegetarian in my familyout of 5 and everyone loved it!

slinkystardust's picture

Oops forgot to rate.

slinkystardust's picture

This was amazing! I didn't blend, just finely chopped the veg. Only used 200ml of stock which was sufficient. I started to read the comments whilst it was simmering and panicked that it would be too bland so I threw in some red wine vinegar, Worcestershire sauce, soy sauce and tomato purée. It was so good my 17 month old daughter cried when it had all gone! Will definitely be a regular on my meal planner.

veggiesara's picture

I added garlic, a large pinch of chilli flakes and tomato puree as the recipe as written is rather bland. Use marigold swiss vegetable bouillion powder if you can for the stock and don't shy away from the cinnamon-it adds a wonderful warm barely there sweetness to the bolognese.

c0c0nut5's picture

Added Garlic and only 400 ml of stock. Very tasty, will definitely make it again.

jenniebibs's picture

I don't know what it is about this recipe - it doesn't look very special on the page - but somehow the flavours just work. It has a lovely light texture too. I ripped a bit of basil over the top. Definitely worth making double for freezing. Brilliant credit crunch dinner!

ting_chan's picture

Just sloppy and tasteless. I wouldn't make it again.

kissyb's picture

Made this when entertaining my sister in law and her family, who are all vegetarians. When I was preparing it my husband came in and asked if we were having any meat with it! When I said no, he muttered something and wandered off - he's a confirmed carnivore!

Anyway, it went down so well that there were no leftovers, and both my mother in law and sister in law asked for the recipe, and my husband even asked if we could have this again! I know this is going to become a firm favourite in our house.

nobsticles's picture

I added worchester sauce and red wine and tomato puree as suggested to give it more flavour. I added mushrooms to the recipe to bulk it up, very nice indeed!!!

suzi21484's picture

Nice recipe, definately needed to add some tomato puree and soy sauce to make it better flavoured as others above have said. There's alot of stock so would recommend taking the lid off while simmering. But tasted very good, veggie friend enjoyed and I had a tasty alternative to the meat version.

shoetowers's picture

Loved this!!! Really really tasty - I copied some of the other suggestions and added a few sun dried tomatoes, a dash of Worcester sauce and replaced some of the stock with a good red wine. Mmmmmmmmm!

In fact I had to have 2 servings I enjoyed it so much!



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