Savvy Veg Fans
"I am awed by the variety of information, recipes, tips etc. I am and will remain a regular visitor :)" - Steph S.
"Thanks for providing the healthiest of the vegetarian recipe options out there, & for choosing recipes that celebrate whole foods!" - Trish R.
"Your website is really cool. The articles are fantastic and the recipes are varied and not difficult. I can't wait to tell my friends about this site!" - Kathy C.
"Your site is quite wonderful. Thank you for helping us live in a sustainable, ethical and healthful way for all living things" - Erin L.
"I just found your website and love that many of the recipes are vegan! Thank you thank you! Love it! So stoked to find you." - Elaine E.
"Thank you for the great advice ... I'm sure your web site will answer all my questions. I'm very happy I found your web site ... thanks again" - Gailey M.
Lentil Spaghetti Bolognese
Easy, satisfying, filling and homely vegetarian spaghetti sauce recipe
The best thing about this recipe is the way my carnivorous friends get to the very last mouthful, then say in a shocked voice, 'Does this have lentils in it?' Priceless. The next thing they say is, 'Wow, that was delicious!'
Recipe courtesy Fiona Morgan, artist and cook at Spaces Between the Gaps
Total Prep And Cook Time: 35 Minutes
Yield: 6 Servings
Nutrition Data Per Serving, 289g: 229 cal, 29g carb, 10g fat, 415 mg sodium, 9g fiber, 10g protein, low Cholesterol, good source Folate, Potassium. Estimated glycemic load 10
Ingredients:
- 4 Tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced or chopped fine
- 2 carrots, grated (secret ingredient)
- 1/2 teaspoon salt
- 28 oz can, or 2 lb fresh tomato, chopped small or pureed in a blender (800 g)
- 2 oz sundried tomato, chopped roughly or added to the blender mix (50g)
- 2 Tbsp of oil from the sundried tomato
- 1/4 lb, or 1 cup mushrooms, chopped or sliced or diced (125 g)
- 1 zucchini, grated
- 1 tsp dried oregano
- 1 bay leaf
- 2 cups fresh basil leaf, roughly chopped (20 g)
- 2 cups cooked lentils (400g)
Directions:
- Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.
- Add all the other ingredients and simmer with the lid off for at least 25 minutes until you are happy with the consistency.
- Adjust salt and pepper to taste.
- Serve on spaghetti or your favorite pasta shape after removing the bay leaf.
Savvy Veg Recipe Tips:
One of our recipe testers said that the herbs tasted very strong in the recipe. She suggested cutting back on the basil and oregano. I think it depends on how you measure the basil (measure before you chop), and how much you like oregano (reduce to 1/2 tsp if you're not a big fan).
Fiona's Original Lentil SpagBol RecipeArtist and long time vegetarian Fiona Morgan is on a blogging mission to show people how easy and tasty plant based food can be with her food meets art project. Check out her blog for all the umami filled recipes & artwork, and follow the creation of the artvegecookbook
Read Fiona's latest SV guest post, How to Make Meat Based Meals Vegetarian
Your comments & questions help improve our recipes, so don't be shy! Contact Us
