Lentil bolognese
Lentil bolognese
Ingredients
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Use portion calculatorRecipe
Finely chop your onion, carrot and celery. Heat the oil in a large saucepan and add the chopped veg and garlic. Cook gently for 15-20 minutes until everything is softened. Stir in the lentils, both tins of chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 minutes until the lentils are tender and saucy – splash in some water if you need. Season to taste.
Keep it on a low heat while you cook the spaghetti, following pack instructions. Serve the bolognese with spaghetti and plenty of cheese.
The sauce can be cooled and chilled and stored in the fridge for up to 2 days or in the freezer for up to 3 months. When eating from frozen, defrost overnight at room temperature and gently reheat.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.