4 April, 2023

Whether you are a vegetarian or just looking for a meat-free recipe, this Veggie Spag Bowl, with vegetables and filling lentils, is perfect for the whole family. Serve with Parmesan if you don’t mind the calories! 

Serves: 4

Preparation time: 35 minutes 


1 tbsp olive oil

3 garlic cloves, crushed

1 medium carrot, finely diced or grated

1x 400g tin green lentils, drained or dried lentils

100g mushrooms, sliced

1 small courgette, finely diced or grated

1 vegetable stock pot or cube

1x 500g carton passata

1 tbsp dried oregano

3 tbsp tomato puree

1 tbsp dried basil

1x 400g tin chopped tomatoes

1 tsp salt

1 tsp black pepper

240g wholemeal spaghetti

1 onion, diced


  • Heat the oil in a pan on medium heat.  
  • Add the onion, garlic, carrot and courgette and cook for 3-5 minutes until starting to soften.  
  • Add the tomato puree and cook for a further 2 minutes. 
  • Add all the other ingredients, stir, and simmer over medium heat for 25 minutes, until the sauce has reduced slightly and the vegetables are soft. 
  • While the Bolognese is cooking, cook the spaghetti according to the packet instructions. Serve as soon as the pasta is cooked. 


Why not try batch cooking? Cool within 2 hours of cooking, then divide the Bolognese sauce into individual servings (minus the spaghetti accompaniment) and freeze immediately. Then defrost when you fancy this tasty meal again.

Enjoyed this recipe and are craving more like this? Breast Cancer Uk’s brand new recipe e-book is out now! Download (for free) ‘Organic Flavours’ today. What are you waiting for? Get cooking. 

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