Vegetarian Spaghetti Bolognese

Here’s my version of the the Italian classic. It’s a hot and tasty meal for this cold weather and is packed full of vitamins, minerals and fibre and is low in fat and calories.

I made mine with Quorn mince, however it is just as good with just the green lentils and therefore can be vegan.

Prep: 10 mins     Cook: 40-70 mins    Serves 4


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic
  • Small pack of mushrooms sliced
  • 2 bell peppers, chopped
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 400g green lentils
  • Optional: 500g Quorn Mince
  • 1tsp oregano
  • 1 tbsp tomato puree
  • Splash of balsamic vinegar
  • 400g spaghetti or other long pasta


  1. Heat the oil in non-stick frying pan. Fry the onions and peppers for 10 minutes then add the mushrooms and balsamic vinegar. Fry until the mushrooms are soft. Tip in the carrot and cook for 5 mins more to soften.
  2. Add in the chopped tomatoes, tomato puree, oregano and lentils and Quorn if you are using. Mix. Bring to the boil.img_0635
  3. Reduce heat and simmer for 30-60 minutesimg_1173
  4. Cook the pasta according to pack instructions and serve.

I served ours with garlic tortillas. I made these by brushing the tortillas on both sides with olive oil and spread crushed garlic over one then covered with another tortilla. I put them in a hot oven for 10 minutes.



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