Red Lentil Bolognese

Preparation Time:

30 min

Cooking Time:

9 min


4 servings


  • 1 packet MITSIDES Spaghetti
  • 3 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 150 g / 2/3 cup Red Lentils
  • 1 tin MITSIDES chopped peeled tomatoes (400 g)
  • 3 tablespoons tomato paste
  • 475 ml / 2 cups vegetable stock
  • 1 tablespoon fresh chopped marjoram
  • (or 1 teaspoon dried marjoram)
  • salt, pepper


1. Heat olive oil in a large saucepan and gently fry the onion, garlic, carrots and celery for about 5 minutes, until soft.
2. Add lentils, chopped tomatoes, tomato paste, stock and marjoram and season to taste. Bring mixture to a boil and simmer for 20 minutes, partially covered, until the sauce thickens.
3. Meanwhile, add pasta to a large saucepan of plenty of salted, boiling water and boil, uncovered, for 8 – 9 minutes, until al-dente.  
4. Drain the cooked spaghetti and empty into a warm bowl. Pour over the sauce, toss well and serve.

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