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Lentil spaghetti

Lentil spaghetti

Red lentils replace the mince in this moreish winter warmer

  • Feeds 2Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2141kj 508kcal
  • Fat
    Low 12%
  • Saturates
    Low 14%
  • Sugar
    Low 12%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 87g


  • 1 tbsp Co-op olive oil
  • 1 small red onion
  • 1 stick celery
  • 1 carrot
  • 1 clove garlic, crushed
  • 400g can Co-op chopped tomatoes
  • 1 tbsp tomato purée
  • 1 dried bay leaf (optional)
  • 200ml hot vegetable stock
  • 50g red lentils
  • 150g Co-op spaghetti
  • 1 tbsp chopped fresh basil (or 1 tsp dried)


  1. Heat the olive oil in a pan
  2. Add the onion, celery and carrot, all finely chopped, and fry gently for 10 mins
  3. Stir in the garlic, chopped tomatoes, tomato purée, bay leaf, hot vegetable stock and red lentils
  4. Cover and simmer for 15 mins, stirring from time to time
  5. Meanwhile, cook the spaghetti according to the pack instructions, then drain, reserving 3 tbsp cooking water
  6. Stir that into the sauce with the fresh or dried basil, and serve with the pasta
  7. Add some freshly ground black pepper and fresh basil leaves, if you like.

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