Spaghetti lentil bolognese

A delicious new twist on a versatile Italian staple. Enjoy this wonderfully comforting spaghetti lentil bolognese for a hearty midweek meal that the whole family will love!

By Sarah Murphy
  • 30 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoon fresh basil, coarsely chopped
  • 1 teaspoon dried oregano leaves
  • 400 gram can diced tomatoes
  • 400 gram can tomato purée
  • 400 gram can brown lentils, drained, rinsed
  • 400 gram spaghetti
  • 25 gram finely grated pecorino cheese
  • 2 tablespoon basil leaves, plus extra to serve


  • 1
    Heat oil in a large, deep frying pan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Stir in garlic, herbs, diced tomatoes and purée. Cook for 5 minutes. Add lentils, then bring to the boil. Cook, covered, for 4 minutes or until sauce thickens. Season to taste.
  • 2
    Cook pasta in a large saucepan of salted, boiling water following packet directions until tender. Drain. Return pasta to pan.
  • 3
    Divide spaghetti and lentil bolognese among plates or bowls, then season to taste. Serve topped with pecorino and extra basil leaves.