Vegetarian Meals

Veggie Spag Bol

Please help me welcome our newest regular contributor, Gemma O’Brien! Gemma is a fellow Londoner working in media with a cute little girl called Darcy. She has a beautiful blog of her own (and lovely IG!), and is going to be to sharing some of her delicious recipes with us over here as well! Yay! You can read a bit more about Gemma over on our “About” page. 

Bethie xx

By: Gemma O’Brien

What I love about this dish is the fact that lentils work really well as a mince substitute, similar in size and shape, cheaper as well as being environmentally friendly.

This dish is a great way to dip your toe in the Meat Free Monday initiative and the benefits are never ending. They are a great source of lean protein, soluble fibre, high in iron, and zero cholesterol. The list goes on!

This is a family favourite in our house and pretty simple packed full of flavour. I hope you enjoy it as much as we do!

Veggie Spag Bol

Print Recipe


  • 2 carrots
  • 2 celery sticks
  • 4-5 mini courgettes
  • 1 red onion
  • 1 white onion (no biggy if you use two of the same)
  • 2 garlic cloves (crushed with press)
  • 1 tsp salt and pepper
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 2 400g (14oz) can of crushed tomatoes (sometimes use passata, instead up to you)
  • 1 Pack (about 2 cups cooked) of Merchant Gourmet pack of ready to eat Puy Lentils (you can start from scratch but this saves you a lot of time)
  • your choice of spaghetti or pasta (I try and use wholewheat pasta)



Chop small your carrots, onions, celery and courgettes and pop in a pan on a light heat for 8-10 mins, I always spray rape seed oil in and stir the veg but you can use sunflower or virgin olive oil, whatever your preference.


Add in your garlic once the veg has softened around 5-8 mins


Turn up the heat and brown off. I usually add my paprika and seasoning now too. 


Add your tomato puree and crushed tomatoes, (I usually add a dribble of water in the cans give them a swish and add to the pan), check if you need a little more seasoning.


Bring all this to the boil then cover and put on a simmer for 15 mins.


Now take the lid of and add in your lentils to warm through, you will only need to leave it on for another 5-10 mins. If your sauce is watery leave the lid off and keep the temp medium-high, or if you sauce is thickening too much turn down the heat and add a dribble of water.


When you have added your lentils, get your pasta on too so that the two are ready at the same time.



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