Jow - Recipe: Vegetarian Spaghetti Bolognese

Vegetarian Spaghetti Bolognese

We promise you won't miss the meat in this vegetarian version of an Italian classic!

4 minutesPrep time
21 minutesCook time
611 cal.Per serving


Stovetop, Pot (small), Frying pan, Colander


Lentils (dry)

Step 1

Cook the lentils according to the instructions on the package. When done, drain & set aside.

Yellow onion
Carrots (fresh)

Step 2

Meanwhile, peel & grate or finely dice the carrot. Peel & finely dice the onion.


Step 3

Heat a drizzle of olive oil in a pan over medium heat. Add the onions, garlic (minced or crushed) & carrots.

Step 4

Cook, stirring frequently, for 2 minutes or until vegetables are softened. Season with salt & pepper.

Tomatoes (crushed)

Step 5

Add the canned chopped or crushed tomatoes & an equal portion of water. Season with salt & pepper. Cover & simmer for 15 minutes over medium-low heat.

Pasta (spaghetti)

Step 6

As the sauce cooks, bring a pot of salted water to a boil & cook the pasta according to package instructions. Drain & set aside.

Lentils (dry)

Step 7

After the sauce has simmered for 15 minutes, add the lentils. Cook, stirring frequently, for 3-4 more minutes.

Step 8

Add the spaghetti to the sauce. Toss to combine. Remove from heat. Add a drizzle of olive oil & fresh basil leaves (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy611 cal.

On average, one serving of the recipe "Vegetarian Spaghetti Bolognese" contains 611 Energy, 17 g of Fat, 83 g of Carbohydrates, 25 g of Protein.

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