Lentil 'Spag Bol'

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Serves: 4

By PatsyCline

(2 Votes) 3


  • 1 onion

  • 1 tbsp tomato puree

  • 1 tsp dried oregano

  • 1 tbsp fresh parsley chopped

  • 2 cloves garlic

  • 400g tin chopped tomatoes

  • 125g red split lentils

  • 1 packet of spaghetti

  • 3 tbsp Worcestershire sauce (optional)


<ol> <li>Put the onion and garlic in a pan and stir in the oil until coated, then add 2 tbsp water and heat until sizzling, cooking on a medium heat until softened.</li> <li>If using wine, add now and cook until it has evaporated.</li> <li>Stir in the lentils, oregano, tomatoes, tomato puree and 150ml water.</li> <li>Season well, bring to the boil, then simmer for 10-12 minutes until sauce thickens.</li> <li>Meanwhile, cook the spaghetti.</li> <li>Serve the sauce with the spaghetti and sprinkle with parsley.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Main Course

  • Low fat

  • Pasta

  • Budget

  • Make Ahead

  • Can Freeze

  • pulses

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Your comments

  • PrincessToadstool 26/11/09 17:48

    Quick, easy, delicious!

  • bathmum 23/09/08 16:15

    My sister is addicted too! Fantastic family recipe that I make time and time again. Even my four-year old loves it...

  • 27/01/08 19:10

    Much to my surprise, everyone in my family loves this healthy dish.