After trying The Herbs chickpea and lentil curry, I wondered what else could be used to replace meat in some of my dishes. The first thing I thought of was a Spaghetti Bolognese. This bolognese uses green lentils to replace the meat. They add a great texture, and a lot of flavour.  It’s quick to make, the tomato sauce is absolutely delicious and it’s perfect for a low cost mid-week dinner.



100g dried spaghetti
Dairy free butter
Olive oil
1 large onion, finely diced
2 cloves garlic, crushed
100g Mushrooms, sliced
1 tin chopped tomatoes
1 tablespoons Mixed Italian Dried Herbs
Salt and Pepper
200g dried green lentils


Fill a large saucepan with your lentils and add plenty of cold water
Bring to the boil, then lower heat to a simmer.
Cook for 15-20 minutes, or until lentils are cooked and slightly tender. Drain and set aside.
Lightly fry the onion and garlic in a little oil until browned. Make sure it doesn’t burn by cooking over a medium heat.
Add the mushrooms and lightly fry. Stirring well to combine.
When mushrooms are lightly browned and softened, add the tomatoes and dried herbs. You can add more or less if you like. Season to taste.
Simmer for around 10-15 over a low heat until the sauce is thickened. Add the lentils and stir well to evenly coat.
Cook the pasta in hot salted water. Drain your pasta and add back into the pan. Add a generous tablespoon of dairy free butter, or olive oil. Coat well.
Serve and enjoy.

green lentil bolognese recipe dairy free meat free vegan

the herbs testimony:

This simple Green Lentil Bolognese is so so delicious, and I think coating the pasta makes it extra special. Butter your pasta and noodles, it really does make a difference.