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Member recipe

Vegetarian spaghetti bolognese

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(3 ratings)

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Serves 2

A nutitricious spag bol which doesnt use soya meat substitute

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  • For the sauce
  • 1 onion
  • 2 cloves garlic
  • olive oil
  • salt, pepper
  • 1 tsp dried oregano
  • splash of vegetarian worcestershire sauce
  • 1 large tin chopped tomatoes
  • 1 large tin lentils
  • Dried or fresh spaghetti
  • parmesan for garnish


    1. Heat olive oil in frying pan and gently fry chopped onion until softened, add garlic, salt, pepper and oregano for 2-3 mins being careful not to let the garlic burn.
    2. Add the chopped tomatoes to the pan and simmer very gently for 20 mins to thicken the sauce.
    3. Add the drained lentils and simmer for a further 5 mins until thoroughly heated through.
    4. Meanwhile boil a large saucepan of water add salt and cook the spaghetti according to the pack instructions.
    5. Drain the spaghetti, arrange on a plate piling a quantity of the sauce on top. Serve parmesan separately to sprinkle on top.

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bethocallaghan's picture
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Really good - I used two tins of tomatoes to one tin of lentils (800g and 400g respectively). If I made it again I would add more veg with the onion - maybe some celery and carrot. Recipe doesn't say where to add the worstershire sauce so I added it in with the tomato.

vjandjb's picture
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This is fantastic, I added mushrooms, then fresh basil at the end.