Recipe for a vegetarian Lentil Bolognese – a delicious meal, as well as a next-day lunchbox filler…

30 ml (1 T) olive oil
1 onion, chopped
1 garlic clove, crushed
2 carrots, chopped
2 celery sticks, chopped
1 large leek, chopped
1 x 410 g can Rhodes Chopped & Peeled Tomatoes
1 x 115 g Rhodes Tomato Paste Cup
125 ml (½ C) water
2 x 410 g cans brown lentils, drained and rinsed
salt and freshly ground black pepper

To serve:
500 g spaghetti, cooked
grated parmesan cheese (optional)

How to
Heat the oil in a large saucepan and fry the onion until soft and translucent.

Add the garlic and fry for a minute more.

Add the carrot, celery and leeks.

Reduce the heat and fry gently until the vegetables are softened and fragrant.

Add the Rhodes Chopped & Peeled Tomatoes, Rhodes Tomato Paste Cup and the water and bring to the boil.

Reduce the heat, add the lentils and simmer for 10 minutes until heated through.

Season to taste with salt and pepper.

Serve hot over pasta and sprinkle with grated parmesan cheese.


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