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Serves: 2


1 large red onion, finely chopped

3 garlic cloves, finely chopped

Olive oil, for sautéing

1/2 red pepper, cored, deseeded and diced

400g (14oz) can Puy lentils

400g (14oz) can chopped tomatoes

1 tablespoon mixed herbs (optional)

2 teaspoons vegetable stock powder

2 handfuls of baby spinach

250g (9oz) wholewheat spaghetti

Salt and black pepper


  • In a large, heavy-based saucepan over a medium heat, sauté the onion and garlic in a little olive oil, along with a good pinch of salt, for 10 minutes until softened.

  • Add the red pepper and sauté for 5 minutes, then add the Puy lentils, chopped tomatoes and mixed herbs, if using, and simmer for 15 minutes.

  • Add the stock powder and simmer for another 10 minutes until the mixture has reduced and the lentils have broken down slightly. You want it to resemble a traditional beef Bolognese.

  • Meanwhile, add the spaghetti to a saucepan of salted boiling water. Cook, according to the packet instructions, until al dente. Drain and set aside.

  • Add the baby spinach to the Bolognese and stir through to wilt.

  • Add the pasta to the Bolognese sauce and toss to coat. Season to taste before serving.

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