VegBox Recipes

Lentil Spag Bol

Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.
 
 

Ingredients

Serves 4

  • Enough spaghetti for 4 people
  • 1 tin of tomatoes (or fresh tomato sauce, if you've got some spare
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled & crushed
  • 1 tablespoon olive oil
  • Handful of fresh herbs (e.g. basil & parsley
  • 150g Puy-style lentils
  • 1 vegetable stock cube
  • Freshly grated parmesan cheese, to serve (optional
 

Method

  1. Put the lentils in a pan and cover with cold water. Bring to the boil and simmer for 30 minutes, until soft. Stir regularly and top up the water, if needed.

  2. Meanwhile, heat the olive oil in a pan. Add the onion and garlic and cook gently for 5 minutes, stirring frequently.

  3. Add the tinned tomatoes or fresh tomato sauce. Add the stock cube. Stir well and cook for 10 minutes.


  4. When the lentils are soft, drain them and rinse them. Add to the tomatoes and mix well. Let this mixture simmer gently, while the spaghetti cooks.

  5. It's now time to cook the spaghetti, according to the packet instructions.


  6. Drain the spaghetti and serve topped with the tomato & lentil sauce. Serve with freshly grated parmesan, if desired.

 

Time From Cupboard-To-Table

About 50 minutes
 

Notes & Variations on Lentil Spag Bol

This sauce freezes well. It doesn't take much longer to make a double batch.

Experiment with in-season herbs. Remember, if you're using dried herbs, you need 1/2 or even 1/4 of the quantity.

If you like mushrooms, you could add some finely sliced mushrooms to the onion & garlic mix. Or you could try dried mushrooms, chopped and added when you add the tomatoes.

If you've got some spare carrots or even runner beans in your veg box, you could experiment by chopping and adding these - carrots or bell peppers at the frying stage, runner beans or courgettes 10 minutes before the end of cooking.

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Pepper Recipes

Imam Bayildi - Stuffed Aubergine (Eggplant)

TRADITIONAL TURKISH DISH: IMAM BAYILDI - STUFFED AUBERGINE (EGGPLANT)

Tasty aubergine dish with delicately intertwined flavours.

The name of the dish literally means “The imam fainted”. It is said that an imam (priest) swooned with pleasure on tasting the dish.

Serve Imam Bayildi with flatbreads for a delicious vegetarian meal, or alongside meat.

Aubergines (eggplants) come into season in the UK in May, and are at their best in June, July, August, September and until mid October.

Pickled Beetroot
Personally, I like shop-bought pickled beetroot. But this recipe for home pickling is much tastier and it's fun to experiment with the ingredients.
Broad Bean Couscous
This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!
Roasted Vegetables with Herbs
This juicy and flavoursome recipe has been provided by Cirio.
Spicy Butternut Squash Soup

DELICIOUSLY SPICY BUTTERNUT SQUASH SOUP

Butternut squash has such a sweet taste and beautiful texture and this delightfully simple recipe will make a very special ingredient even more divine, with a touch of spice!

And why not give your squash soup a twist by adding a handful of nachos and a generous sprinkling of grated cheese as a topping.

Baked Autumn Omelette
This baked omelette can be customised using so many different veggies, herbs and spices, and makes a fab lunch on its own, and a hearty dinner served as a side.
 
 

Mushrooms Recipes

Baked Autumn Omelette
This baked omelette can be customised using so many different veggies, herbs and spices, and makes a fab lunch on its own, and a hearty dinner served as a side.
Vegetarian Burritos with Fresh Cucumber and Tomato Salsa
These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.
Halloween Veggie Skeleton Platter
I think the picture says it all!

I came across this idea last year - thanks so much to Laura at Feeding Frenzy for the photo.
Simple Souffle
So what is it about the word "Souffle" that strikes fear into the heart? When did souffles acquire the status of "that which is served at dinner parties only by the most accomplished of cooks"?

Because the reality is, they're easy peasy!

The only "critical" factor is getting your oven to the right heat and not opening the door to check it until 5 minutes before it should be done.

Our favourite tip is the check for done-ness. Give the souffle dish a sharp shove. The souffle should "tremble gently" (poor thing!) rather than wobble. A wobble means more cooking time is needed.

Here is our recipe for the basic souffle. See the "Variations" section for ideas on sweet as well as savoury fillings.
Crispy Vegetable and Couscous Salad
This recipe has been provided by the British Leafy Salads Association.
Three Mushroom Tart
These mushroom tarts are packed with flavour. Ideal with a mixture of fresh and dried mushrooms, the key is to use whatever you’ve got available and to serve with lightly steamed, fresh seasonal veggies.
 
 

Pulses Recipes

Spicy Beanburgers with Courgette
This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.
Spicy Kale with Chickpeas
This recipe has come in from Jason H, who says:

"If you don't like the texture of chick peas then you could use mixed beans instead, in which case cook them for longer."

Thanks for the submission, Jason - it's a perfect recipe for the Winter months.
Lentil Bake (With Optional Apple)
Lentil bake doesn't have to be dull! In fact, if made well, it's absolutely delicious. And it's a great way of using up any spare veg box items - or even some from the fruit bag. See the Variations for using apples, mushrooms, and carrots.
Lemon Lentils
Lentils don't have to be boring... Adding lemon and optional spices to this dish perks it up and gives you a cold evening boost.
Lentil Dahl
This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.
Lentil Soup
Lentil soup is an old favourite of mine. It's thick and warming and there are so many ways to vary the ingredients, you never need to get bored of it.
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge