Finbar's veggie spag bol

Finbar's veggie spag bol

  • 1
  • 2
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  • 4
  • 5
(59 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



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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, questions and tips

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8th Jun, 2020
Good basic recipe and it's easy to adapt by substituting what you already have in the fridge. I used quorn instead of lentils and added mushrooms and courgettes.
wendy Bartlett's picture
wendy Bartlett
24th Jan, 2020
I gave it 4,but it's a five with tinkering, like others I added tomato puree, Worcestershire sauce and garlic, I used Italian herbs rather than that huge amount of oragano, and I also added the liquid slowly, to keep it fairly thick, not sure how much I added though, I also left out the cinnamon. It was delicious, far better than a quorn alternative.
28th Nov, 2017
This recipe needs a lot of work, it is very bland. I suggest adding lots of garlic (if you like garlic), 3-4 tablespoons of tomato puree, a tablespoon of smoked paprika, 1 glass or more of red wine (depending on how much you like). Do not add 600ml of vegetable stock, instead gradually add water as required to keep a good consistency. The lentils will soak up a lot of the liquid, so keep an eye on it. If you want a beefy flavour, then try adding some bovril or similar yeast extract a teaspoon at a time.
28th Jun, 2017
This is a bloody awful recipe, I recommend steering clear of this. It needs about half the amount of stock (otherwise you'll end up with a veggie soup) and the amount of oregano and cinnamon it says to add is way too much. Also what is cinnamon doing there to begin with? Very strange.
8th Jun, 2020
Cinnamon is very healthy and tastes good. You could also add turmeric, which is bland but very healthy - good for arthritic joints.
18th Feb, 2017
Sloppy. Needs nowhere near as much stock as stated and by the time I had finished tweaking the recipe in order to make it taste less like water it was unrecognisable from the original. Disappointing and not quick when you include the time it took to reduce the liquid content.
12th Apr, 2016
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.
15th Jan, 2016
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!!
8th Jun, 2020
I added a veggie oxo cube instead. I think there is a vaggie version of worcester sauce.
30th May, 2015
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.


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