Lentil Spaghetti Bolognese - TRANSFORM by Fitaz

Lentil Spaghetti Bolognese

Written by: Courtney Sutton

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Published on

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Time to read 1 min

(Feeds 4 for Under $20)

When you need a dinner that’s budget-friendly, filling, and family-approved, this Lentil Spaghetti Bolognese ticks all the boxes. 🍝


Lentils are an underrated pantry hero: they’re cheap, packed with plant-based protein and fibre, and they soak up flavour beautifully. In this recipe, they replace traditional mince to create a rich, hearty bolognese that tastes just as comforting as the classic version.


It’s the kind of meal that works perfectly on a busy weeknight. Everything comes together in about 30 minutes, uses simple ingredients you likely already have at home, and feeds a family of four for under $20.


Even better, it’s a great way to add more plant-based meals into your weekly routine without sacrificing flavour or satisfaction.


Ingredients

  • 800g tin lentils, drained & rinsed
  • 500g spaghetti pasta
  • 1 carrot, finely diced
  • 1 brown onion, finely diced
  • 700g passata
  • 1–2 tbsp tomato paste
  • 500 ml vegetable stock
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Olive oil
  • Salt & pepper, to taste

Utensils

  • Frying pan
  • Large pot
  • Strainer

Method

  1. Place a large pot of water on the stove over high heat and add generous salt. Cook the spaghetti according to packet directions until al dente. Reserve about ½ cup of pasta water, then drain.
  2. Heat a good glug of olive oil in a large pan over medium heat. Add the diced onion and carrot with a pinch of salt. Cook for 6–8 minutes, stirring, until soft and lightly golden.
  3. Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly. Add the passata, veggie stock, oregano, and thyme. Stir well and bring to a gentle simmer. Let it bubble away for 10–15 minutes so the flavours mingle and the sauce thickens.
  4. Tip in the lentils and simmer for another 5 minutes. Taste and season with salt and pepper.
    If it’s too thick, loosen with a splash of pasta water or extra stock.
  5. Toss the drained spaghetti through the sauce until coated and glossy. Adjust seasoning.

Total Time: 30 minutes
Serves: 4

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