The Ultimate Veggie Bolognese Sauce For Spaghetti

The Ultimate Veggie Bolognese Sauce For Spaghetti

Rachel

A rich flavoured veggie sauce that's perfect with pasta.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine British

Servings

Calories 164 kcal

Equipment

1 Deep-sided frying pan with lid

Ingredients

400 g Tinned tomatoes
2 tbsp Tomato Puree
1 Stock cube (optional but gives extra flavour)
400 g Tinned Green Lentils
2 Onions (Chopped)
3 Cloves of Garlic
2 tbsp Olive Oil
1 tbsp Mixed Herbs
1 tbsp Worcestershire Sauce
Salt and Pepper (to season)
1 tsp Chilli Powder (optional)

Instructions

Put the tinned tomatoes in a food processor and whiz up until smooth. Keep aside.
Heat the oil in the pan and fry the onions until soft. Add the chopped garlic and fry for 1 minute. Add the chilli powder (if using), black pepper then add the tomato puree and mix together. Finally add the lentils, tinned tomatoes, Worcestershire sauce, stock cube and mixed herbs.
Mix together and add about 100ml of boiled water. Bring to the boil, then simmer for about 15 minutes or until it's reduced down slightly and you are left with a nice rich tomato sauce. Serve on a bed of spaghetti.

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Nutrition

Calories: 164kcalCarbohydrates: 24gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 294mgPotassium: 559mgFiber: 7gSugar: 6gVitamin A: 334IUVitamin C: 12mgCalcium: 54mgIron: 4mg

Keyword lentils for veggie pasta

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