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Vegetarian, Busy evenings

Lentil bolognese spaghetti

Lentil bolognese spaghetti is a vegetarian dish for 4 people, ready in 40 minutes, rated easy, at €1.50 per serving. Cooked green lentils stand in for ground beef and simmer in a tomato sauce with finely diced vegetables. The key to getting it right is browning the diced vegetables well and caramelizing the tomato paste before adding the crushed tomatoes.

A bolognese with no meat but plenty of lentils simmering in tomato, trust me, nobody will ask for beef after this one.

Lentil bolognese spaghetti
Total time
40 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This meatless bolognese keeps everything you love about a sauce that simmers for a while, the rich texture, the deep red color, and that concentrated tomato flavor. Cooked green lentils give the same bite as ground beef, in small pieces that cling to the spaghetti. Nobody at the table notices the beef is missing if the vegetables got a good head start in the pan.

It's the right dish for a weeknight when you don't feel like pulling out meat, or for a family eating less meat without giving up on pasta night. Kids get their favorite meal, adults get a sauce with real flavor on a tight budget. Mon Chou suggests it for exactly those evenings when you need something quick, good, and cheap.

The ingredients

4 people

Pantry

  • spaghettioften in the pantry 350 g
  • cooked green lentilsoften in the pantry 400 g
  • tomato pasteoften in the pantry 2 tbsp
  • crushed tomatoesoften in the pantry 500 g
  • olive oiloften in the pantry 3 tbsp
  • thymeoften in the pantry 1 tsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • carrots 2
  • celery stalks 2
  • onion 1
  • garlic 2 cloves

Dairy

  • grated parmesan 50 g

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Finely chop the onion, carrot, celery, and garlic.

    A small food processor does this in ten seconds, the pieces should be tiny.

  2. Cook the vegetables in the oil, add the tomato paste, and let it caramelize slightly. 8 min

    The paste should brown a little, that's what gives the sauce depth of flavor.

  3. Add the tomatoes, drained lentils, thyme, salt, and pepper, and let it simmer. 20 min

    Mash a few lentils with the back of a spoon to thicken the sauce.

  4. Cook the spaghetti in salted water, then drain. 10 min

    Toss it with the sauce in the pan with a ladle of pasta water.

  5. Serve the spaghetti topped with the bolognese and a sprinkle of parmesan.

    Add a splash of balsamic vinegar at the last moment to brighten up the sauce.

Our tips to get it right

  • Dice the vegetables really small, not into rounds or chunks, otherwise the sauce stays grainy instead of turning smooth.
  • Drain the lentils well before adding them, otherwise their liquid waters down the sauce and it takes longer to thicken.
  • Always save a ladle of pasta water, it binds the sauce to the spaghetti far better than a splash of oil.

The variations

  • Swap the green lentils for red lentils, the sauce turns creamier and cooks even faster.
  • For a lactose free version, just skip the parmesan or swap it for nutritional yeast.
  • For rushed kids, blend part of the sauce smooth, it becomes easier to eat and still tastes the same.

What to serve it with

  • A green salad with a sharp dressing
  • Crusty bread to mop up the sauce
  • A glass of red grape juice

Storage

Lentil bolognese keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, kept separate from the pasta. Reheat the sauce gently in a pan with a splash of water before tossing it with freshly cooked pasta.

Questions about this dish

Can you use dried lentils instead of cooked ones?

Yes, just simmer them in water for about 20 minutes before adding them to the sauce. Use 150g of dried lentils to get the equivalent of 400g cooked.

Can the sauce be made ahead of time?

Yes, the sauce actually tastes better reheated the next day, once the flavors have had time to blend. Make it the day before and keep it in the fridge in a sealed container.

How do you get kids to eat the vegetables without noticing them?

Chop the vegetables very finely from the start, they melt into the sauce and become almost invisible. You can also blend the sauce lightly once it's cooked.

Can celery be swapped out if you don't like the taste?

Yes, you can replace it with a finely diced bell pepper or simply leave it out. The result will be a little less aromatic but still good.

How long does it take to make lentil bolognese spaghetti?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in lentil bolognese spaghetti?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does lentil bolognese spaghetti cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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