Name: Spaghetti Bolognese
Yield: Serves 4
Cuisine: Bolognese
Ingredients: 2 tbsp olive oil; salt and freshly ground black pepper, to taste; 1 × 400 g (14 oz) can chopped tomatoes; 2 × 400 g (14 oz) cans green lentils, drained, liquid reserved; 2 celery sticks, chopped; 2 carrots, coarsely grated; 2 garlic cloves, crushed; 2 onions, chopped; vegan hard cheese, grated, or ‘Parmesan’, to serve; 225–350 g (8–12 oz) spaghetti

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This is quick to make from storecupboard ingredients. It’s lovely topped with vegan parmesan-style cheese, if you can find any, or it’s quick and easy to make your own.

Ingredients

225–350 g (8–12 oz) spaghetti
2 tbsp olive oil<

Method

Start by making the sauce: heat the olive oil in a saucepan over a low-medium heat, add the onions and cook gently for 5 minutes without browning. Add the garlic, celery and carrots and simmer, covered with a lid, for 15 minutes until the vegetables are tender.

Stir in the chopped tomatoes and lentils, along with enough of the reserved liquid to form a thick consistency. Simmer for 5–10

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