Like most, I’ve been enjoying spaghetti bolognese from when I was a little girl. It was only recently that I started using lentils instead of either mince (before becoming vegan) or soy mince (TVP).
Lentils make this dish hearty, nutritious, and packed with flavour. A cheap meal that will feed up to six people and uses ingredients that you’ll most likely already have in your pantry.
Have fussy eaters?
If you have picky eaters that run at the sight of veggies, you can easily hide them in this dish. Instead of dicing them up, before adding to the pot, pulse them a few times in a food processor before adding to the pan.
They will be so subtle, and they won’t even notice they are there!
It will look like it’s just a delicious tomato sauce with lentils.
Tomato sauces are best when cooked nice and slow.
You will get much more depth and flavour if you let it simmer between 45 minutes to 1 hour.
The great thing about this sauce is that you can simply leave it on medium-low and come back and stir it every 5-10 minutes. It will do its thing and create that magical, rich flavour with time.
Alternatives for the lentils
If you’re wondering what you can use instead of canned brown lentils, there are plenty of options!
You can switch the canned brown lentils for:
- Home-cooked brown (green) lentils
- French lentils (aka puy lentils)
- Black lentils (Beluga)
- Adzuki beans
The sauce also freezes well and can be kept in the fridge for a few days.
Some great additions to this lentil spaghetti bolognese are sriracha sauce for some added heat, grated vegan cheese, a fresh salad on the side, or some pickles like gherkins.
If you try this recipe, let me know! I would love for you to leave a comment and rating below. Want to go that extra mile? Tag us on Instagram or share your photo of the recipe on Pinterest. Don’t want to make it now? Pin it for later!