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Lentil spag bol

Swapping out minced meat for lentils in this dish gives you a satisfying spag bol which is full of protein and lighter on the wallet.


(Serves 4)

  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons tomato puree
  • 1 tin chopped tomatoes
  • 100g red lentils in 100ml water
  • 250g grated carrot
  • 1 teaspoon mixed herbs         
  • 400g pasta


  1. Dry fry the onion in a pan so it cooks in its own juice.
  2. Add the crushed garlic, tomato puree, chopped tomatoes, lentils and water, grated carrot and mixed herbs.
  3. Simmer for about 20 minutes.
  4. Cook the spaghetti according to packet instructions.
  5. Add spaghetti to lentil mixture and serve.

Photo credit: Patricia Niven

Recipe originally published on the Made in Hackney website.

Contribution by:

Made in Hackney
Eating Better alliance member
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Made In Hackney is a plant-based cookery school which also provides free nutritious meals to households struggling for food.

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