Green lentil spaghetti Bolognese is a classic family meal. So full of comforting flavours, budget-friendly ingredients and amazingly simple to prepare.Perfect for midweek busy days. Serve with spaghetti pasta, and/or crispy mixed salad, and slices of crusty or garlic bread.
200gbell pepperabout 1 large, diced. Or use mixed frozen pepper slices.
150gonion1 small, diced
4clovesgarlicminced or fine diced. Or 1 teaspoon dried garlic
500gjar pasta sauceAny flavour of vegan-friendly pasta or Mariana sauce. Alternatively use a carton of passata (500g/2 cups) or 2 tins (x2 400g/14-15oz ) chopped tomatoes (varieties with added herbs are ideal). If passata or plain chopped tomatoes are used add 1 teaspoon of sugar to the slow cooker)
250mlvegan stockI used 250ml water plus 1 teaspoon of vegan 'beef' flavour stock powder. (Additionally If using plain chopped tomatoes/passata then add ½-1 stock cube to the Bolognese or a few teaspoons of stock powder or paste.)
To serve:
300gspaghetti pastause wholemeal variety if possible, or gluten-free or regular.
Optional:
4tablespoonnutritional yeast flakesto sprinkle 1 tablespoon over each serving or mix through each serving
Instructions
Switch your slow cooker to the high setting.
Add all the ingredients, except spaghetti and nutritional yeast flakes.(if plain passata or chopped tomatoes are used in stead of the jar of pasta/Mariana sauce, also add 1 teaspoon of sugar, and ½-1 vegan stock cube or 2-3 teaspoon stock powder/paste)Mix well.
Pop the lid on and leave for 4 hours.
Prepare the spaghetti according to the packet instructions before the Bolognese sauce is ready.
Check the Bolognese seasoning and add salt and pepper if necessary.
Serve with spaghetti, and one tablespoon of nutritional yeast flakes sprinkled over each portion. Or grated/shredded vegan cheese.
Notes
This recipe uses the high temperature setting of the slow cooker and it generally takes 4 hours for the lentils and veggies to soften. For longer cooking times select medium and cook for around 5-6 hours, or low and cook for 6-8 hours. Exact cooking times will depend of your own brand of slow cooker or crockpot.
Nutritional info is provided for guidance only and is not a strict calculation as ingredients vary. Data is calculated using computerized nutritional apps.
Nutrition data includes 4 tablespoon of nutritional yeast flakes and 300g dried whole-wheat spaghetti pasta.
For a lower sodium meal use low-salt vegan stock.
Leftover Bolognese will keep fresh in the fridge for 3 days. Or freeze for up to 4 months. Use fridge or freezer-proof containers.
Leftover spaghetti will keep in the fridge for up to 3 days.
Reheat leftover Bolognese by heating in a skillet or pan until piping hot. Add a little extra veggie stock to loosen up the sauce as the lentils will likely continue to soak up the liquid.
Reheat leftover spaghetti by pouring boiling water over or sit in a pot of boiling water for a minute, drain and serve.
Serve Bolognese with garlic bread, crusty bread, side salad, and/or spaghetti/tagliatelle or other pasta shapes.
Leftovers are really tasty, reheated and served simply over a slice of your favourite toast, for next days lunch.