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Lentil-Spaghetti Bolognese

Lentil Spaghetti Bolognese

This gorgeous lentil spaghetti bolognese recipe was put together by none other than Naz from Alchemy Eats. So delicious, healthy and looks absolutely stunning on a plate!

40 mins

4-5 people



1 small carrot grated
1 red onion, finely chopped
4 garlic cloves chopped
Italian dried herbs
1 tin Mr Organic Lentils
300ml vegetable stock
300g cherry tomatoes halved
1 tsp. soy sauce
1 Tbsp. lemon juice
1 tsp. sugar
Fresh basil, roughly chopped
Vegan cheese
Salt and pepper, to taste


1. Heat the olive oil in a large saucepan, then add in the onion, celery and green bell pepper and allow for them to cook and become fragrant for 5 minutes. Add in the carrots, pour in the vegetable broth, bring to a simmer and allow to cook for a further 5 minutes.

2. Drain and rinse the kidney beans and add them to the pan, alongside all the spices and herbs, chopped tomatoes and tomato paste.

3. Cover with a lid and simmer for 25-30 minutes, stirring regularly.

4. Add in the lemon juice and season to taste with sea salt and freshly cracked pepper.

5. Serve alongside avocado slices, coconut yoghurt, and fresh coriander.



Which of our products do you need for this recipe?

Italian Chopped Tomatoes
Mr Organic product
Tomato Puree
Mr Organic product
Whole Wheat Spaghetti
Mr Organic product
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