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Spaghetti With Lentil Bolognaise

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“A versatile vegetarian bolognaise and a great way to get some nutritious lentils into your diet! Adapted from a recipe I found online. I love the vegetables that were in the original recipe but you could vary them depending on what's in season, what's reasonably priced and, of course, to meet your taste preferences. I just had to add a leek as I love the subtle blend of flavours from onion, garlic and leek cooked together. And when I made this I used probably double the 15 mushrooms included in the original recipe! :) Vary the herbs to meet the whim of the moment!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a non-stick pan with oil, or add the tablespoon of oil to the pan and heat; add the onion and sauté until it has begun to soften soften; add the garlic, leek, lentils, mushrooms marjoram and thyme and sauté for 5 minutes, stirring occasionally.
  2. Stir in the tomatoes and zucchini, season with salt and freshly ground black pepper, to taste, and simmer for 5 minutes, or until the zucchini is tender.
  3. Meanwhile, cook the angel hair spaghetti in a large pot of boiling water for 8-10 minutes; drain and serve on plates, top with the pasta sauce and shavings of the parmesan cheese.

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