Lentil 'Spag Bol'

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Serves: 4

By PatsyCline

(3 Votes) 4


  • 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)


  1. 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.
  2. If using wine, add now and cook until it has evaporated.
  3. Stir in the lentils, oregano, tomatoes, tomato puree and 150ml water.
  4. Season well, bring to the boil, then simmer for 10-12 minutes until sauce thickens.
  5. Meanwhile, cook the spaghetti.
  6. Serve the sauce with the spaghetti and sprinkle with parsley.

Additional Information

  • Make Ahead

  • Can Freeze

  • Budget

  • pulses

  • Pasta

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Egg Free

  • Dairy Free

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Your comments

  • dangermouseisace 18/03/18 19:20

    I didn't have Worcestershire sauce so I put in a tablespoon of white miso instead, which worked really well.

  • 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.