Low Budget Healthy Foods

Budget veggie bolognese

Budget veggie bolognese

This is made possible by BBC Foods!


  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2–3 medium carrots, peeled and diced
  • 1 medium courgette, trimmed and diced
  • 200g/7oz mushrooms, any kind, sliced or quartered if large
  • 400g tin green lentils, drained
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube
  • 3 tbsp tomato ketchup
  • ½ tsp dried mixed herbs
  • 250g/9oz dried spaghetti
  • 50g/1¾oz cheddar, grated
  • salt and ground black pepper


  1. Heat the oil in a large, deep frying pan  and fry the onion, carrot, courgette and mushrooms over a high heat for 8 minutes.

    1. Longer if they need to be on longer, 10 minutes max!
  2. Add the lentils, tomatoes, stock cube, tomato ketchup and herbs. Refill the tomato tin with water and pour into the pan.

  3. Season with salt and lots of ground black pepper.

  4. Cover with a lid and bring to a gentle simmer over a medium heat, stirring occasionally.

  5. Reduce the heat to low and cook for 15 minutes.

    1. Especially towards the end of the cooking time as the sauce thickens. Season to taste.

  6. While the Bolognese is simmering, cook the pasta according to the pack instructions.

  7. Drain the pasta and serve topped with the Bolognese and a little grated cheese.

Banner and Image Credit: BBC

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