Dinner

Lentil Bolognese with Spaghetti

Name: Lentil Bolognese with Spaghetti
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: Two tins, drained (600 g) Cooked lentils; 150 g Onion; 150 g Carrot; 2 sticks, about 80 g Celery; 200 g Mushrooms; Two tins (800 g) Chopped tomatoes, tinned; 40 g Tomato purée; 15 g Olive oil; 3 cloves, about 9 g Garlic; 200 g Vegetable stock; 1 tsp Dried oregano; 300 g dry spaghetti Pasta

A slow ragù of lentils, mushrooms and the usual soffritto, over spaghetti. 27 g of protein for 564 kcal a plate.

Calories: 564kcal
Protein: 27g
Fat: 6g
Carbs: 100g

Per serving, makes 4. 20 minutes of work, then 45 minutes simmering. Published 8 September 2026.

Allergens

Gluten
Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Lentil Bolognese with Spaghetti, plated and ready to serve. — The finished recipe. Lentil Bolognese with Spaghetti

Ingredients 1 to 6 for lentil bolognese with spaghetti arranged separately on a dark worktop. — Ingredients 1 to 6. Two tins, drained (600 g) Cooked lentils (Cooked weight, green or brown. A pouch is already this.). 150 g Onion. 150 g Carrot. 2 sticks, about 80 g Celery. 200 g Mushrooms (Chopped small, they disappear into the sauce and do the job mince would.). Two tins (800 g) Chopped tomatoes, tinned

Ingredients 7 to 12 for lentil bolognese with spaghetti arranged separately on a dark worktop. — Ingredients 7 to 12. 40 g Tomato purée. 15 g Olive oil. 3 cloves, about 9 g Garlic. 200 g Vegetable stock (Made up from a cube or a pot.). 1 tsp Dried oregano. 300 g dry spaghetti Pasta (Dry weight. Cooked, it is about 2.2 times heavier.)

Lentil Bolognese with Spaghetti, preparation step 1: Chop the onion, carrot and celery finely and cook them in the oil over a low heat for 15 minutes without colouring. — Step 1. Chop the onion, carrot and celery finely and cook them in the oil over a low heat for 15 minutes without colouring.

Lentil Bolognese with Spaghetti, preparation step 2: Turn the heat up, add the mushrooms and cook until their liquid has gone. Stir in the garlic and purée and fry for two minutes. — Step 2. Turn the heat up, add the mushrooms and cook until their liquid has gone. Stir in the garlic and purée and fry for two minutes.

Lentil Bolognese with Spaghetti, preparation step 3: Add the tomatoes, stock, lentils and oregano. Simmer uncovered for 45 minutes, stirring now and then, until the sauce is thick and dark. — Step 3. Add the tomatoes, stock, lentils and oregano. Simmer uncovered for 45 minutes, stirring now and then, until the sauce is thick and dark.

The finished lentil bolognese with spaghetti. — Step 4. Cook the spaghetti in salted water, drain, and toss with the sauce and a splash of the pasta water.

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Ingredients

Cooked lentilsTwo tins, drained (600 g)
Cooked weight, green or brown. A pouch is already this.
Onion150 g
Carrot150 g
Celery2 sticks, about 80 g
Mushrooms200 g
Chopped small, they disappear into the sauce and do the job mince would.
Chopped tomatoes, tinnedTwo tins (800 g)
Tomato purée40 g
Olive oil15 g
Garlic3 cloves, about 9 g
Vegetable stock200 g
Made up from a cube or a pot.
Dried oregano1 tsp
Pasta300 g dry spaghetti
Dry weight. Cooked, it is about 2.2 times heavier.

Method

Chop the onion, carrot and celery finely and cook them in the oil over a low heat for 15 minutes without colouring.
Turn the heat up, add the mushrooms and cook until their liquid has gone. Stir in the garlic and purée and fry for two minutes.
Add the tomatoes, stock, lentils and oregano. Simmer uncovered for 45 minutes, stirring now and then, until the sauce is thick and dark.
Cook the spaghetti in salted water, drain, and toss with the sauce and a splash of the pasta water.

Worth knowing

Makes four. The sauce keeps for four days and freezes. Doubling the batch adds no time.
Long cooking is what makes lentils taste like a ragù rather than lentils in tomato. Twenty minutes is not enough.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.