Lentil & Carrot Bolognaise (V)
Prep 25 mins
Cook 01:15 mins
Ready-in 01:35 mins


1 large onion, finely chopped
5 garlic cloves, finely chopped
2 Rugani Carrots
1 celery stalk, chopped
100 g mushrooms
1 red pepper
2 tbsp olive oil
1 tin whole peeled tomatoes
1 cup Rugani 100% Carrot Juice
½ cup ZZ2 100% Tomato Juice
1 tsp oregano
1 tsp basil
2 cups cooked lentils
Salt and pepper to taste
Fresh Italian parsley, chopped for garnish
1 packet spaghetti, cooked according to packet instructions


  1. Pre-heat oven to 150 ℃.
  2. In an ovenproof pot, fry the onions until translucent in one tbsp of the olive oil.
  3. Add the celery, carrots and red pepper
  4. Fry until golden brown.
  5. Add the whole peeled tomatoes, carrot juice and tomato juice.
  6. Place the pot in the oven and cook for 45 minutes or until the liquid has reduced to a thick sauce.
  7. Remove from oven add lentils, season with salt and pepper to taste and return to oven for another 15 minutes.
  8. Cook spaghetti according to recipe instructions just before the sauce is cooked.
  9. Serve immediately and top with fresh parsley for garnish.

Share this Recipe