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Vegetarian Spag Bol

A vegetarian twist on a family favourite which will delight meat eaters and non-meat eaters alike
Difficulty Level: Easy
Serves: 4


Olive oil
100g mushrooms (cup or button), finely diced
1 carrot, finely diced
1 red capsicum, finely diced
2 celery sticks, finely diced
3 tomatoes, finely diced
1 tablespoon of tomato paste
3 cloves of garlic, finely diced
1 brown onion, finely diced
1 teaspoon of dried oregano
1 400g can of brown lentils, drained and rinsed
500g of spaghetti
Shredded parsley or oregano, to serve
Shaved parmesan, to serve


  1. Coat a large fry pan with oil and fry the onion and garlic on medium heat for a few minutes (or until fragrant)
  2. Add in the mushrooms, carrot, capsicum and celery and continue to cook for 5 minutes (or until softened)
  3. Add in the tomatoes, tomato paste, lentils, dried oregano and half a cup of water and bring the mixture to a boil. Then, reduce the heat to low and simmer for 20mins, or until the sauce is well-thickened
  4. Meanwhile, cook the spaghetti according to the packet instructions. Drain well and set aside
  5. When the sauce is fully cooked, combine the sauce with the spaghetti
  6. Serve hot, topped with parmesan and a handful of your preferred herb