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Red pepper and lentil bolognese (v)

A satisfying pasta dish for 4.


Author: Bite-sized thoughts.

Original post (with pictures) here.


Drizzle of oil (I used oil from a jar of sun dried tomatoes)

1 brown onion, diced

2 cloves garlic, crushed

1 tbsp dried ground oregano

1/2 tbsp dried ground paprika

1-1/2 cups (1 tin) crushed tomatoes

1 tsp cocoa powder

1 tsp maple syrup or other liquid sweetener

1 tsp tahini

1/2 tsp salt

Few cracks black pepper

2 large red bell peppers, sliced

2 medium carrot, diced

1 small head broccoli, cut into florets

1-1/2 cups (1 tin) cooked lentils (any variety; mine were standard brown lentils)

Wholemeal pasta spirals to serve 4, or equivalent of spaghetti or other pasta variety of choice


1. Heat the oil over medium-high heat in a non-stick pan and add the onion, garlic, oregano and paprika. Saute for several minutes, until the mix is fragrant and starting to turn golden.

2. Add approximately one-quarter of the crushed tomatoes to the pan, along with the cocoa, maple syrup, tahini, salt, black pepper, bell peppers and carrots. Reduce heat to medium-low and cook, stirring regularly, for approximately 5 minutes. Add the remaining tomatoes and cook for a further 10 minutes, stirring occasionally,

3. Add the broccoli and cooked lentils to the pan and stir through. Turn the heat off and allow the bolognese mix to stand while you cook the pasta.

4. When cooked, combine the pasta with the sauce and heat through before serving.