Spaghetti with vegetable bolognese

Quick • Easy • Affordable

5 min preparation

For this classic dish, we have made a meat-free variant based on the same flavours. The minced meat has been replaced with red lentils that are full of protein, dietary fibre and iron.


  1. 400g of spaghetti
  2. 1pc of yellow onion
  3. 2 large fresh garlic
  4. 0.5 pc of celery sticks
  5. 2 normal size carrots
  6. 4 tbsp of cooking oil
  7. vegetable broth
  8. 400g of chopped tomatoes
  9. 2 tsp of ketchup
  10. 100ml of whipped cream
  11. 360g of red lentils
  12. 1 tsp of sea salt
  13. 1 tsp of pepper
  14. 20g of finely chopped fresh parsley


  1. Cook spaghetti according to the instructions on the package.
  2. Wash, dry and finely chop onion, garlic, celery and carrot.
  3. Heat oil in a saucepan over medium heat. Add the vegetables and sauté until shiny.
  4. Put the vegetable broth in the pot together with canned tomatoes and ketchup. Let it simmer for approximately 10 minutes.
  5. Add whipped cream and lentils to the pan. Bring to boil and season with salt and pepper.

    Serve spaghetti with vegetable bolognese. Top with finely chopped parsley.


- Top the dish with a good spoonful of cottage cheese. It gives a super good taste contrast to the rich sauce.

Ksh 000
per serving

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