This week, I am sharing with you a simple, quick and easy recipe for you all – and its vegetarian – a spaghetti with lentil bolognese. Many of us are incredibly time poor so this recipe is one for you – the recipe serves 4 people, the prep time is only 5 minutes and cook time only 20 minutes – so all ready in under half an hour. It’s also a great warming winter recipe. 


  • 400g spaghetti or other long dried pasta (fresh or dried pasta from Woodland Valley Farm) 
  • 2 tbs olive oil (Byron Spice Palace) 
  • 1 onion, finely chopped (Sylva Lining Organics) 
  • 1 celery stalk, finely chopped (Summit Organics) 
  • 3 garlic cloves, finely chopped (Sylva Lining Organics) 
  • 420g jar cherry tomato pasta sauce (you could make your own with tomatoes from Jumping Red Ant) 
  • 250g punnet cherry tomatoes (Jumping Red Ant) 
  • 400g can lentils, rinsed, drained 
  • ½ cup (40g) grated vegetarian hard cheese (or parmesan) (Cheeses Loves You or Nimbin Valley Dairy) 
  • Basil leaves, to serve (Summit Organics) 


Step 1: Cook the pasta in a large saucepan of boiling salted water according to packet instructions.  

Step 2: Meanwhile, heat oil in a frypan over medium heat and cook onion, celery and garlic for 2 minutes or until softened. Add pasta sauce and ½ cup (125ml) water, then bring to a simmer. Add tomatoes and cook for 5 minutes or until softened. Add lentils, season and cook for a further 1 minute. 

Step 3: Drain pasta and toss with the sauce. Divide among bowls and serve with vegetarian hard cheese or parmesan and basil leaves. 

Recipe and photo can be found at the following website: