This dish is a family favourite, does not cost a lot to make and is free on No Count.

Ingredients (serves 4 – 6):

  • a large mug of dried green lentils
  • can of chopped tomatoes
  • large onion, chopped
  • 2 peeled garlic cloves, chopped finely
  • 1-2 carrots, chopped
  • large stick of celery, chopped
  • mushrooms, chopped
  • calorie controlled cooking spray or tbsp olive oil from your allowance
  • 2 tsp mixed Italian herbs
  • pint of stock made with Swiss Boullion
  • salt and pepper
  • 60g per person of dry wholewheat spaghetti


  1. In a large heavy saucepan or casserole dish, gently cook the garlic, onion, celery and carrot until soft but not coloured – add water if sticking.
  2. Add the lentils and mushrooms, and cook gently for 10 minutes.
  3. Add the tomatoes and stock, bring to the simmer and simmer really gently for an hour or so until the sauce is thick.
  4. Add herbs and seasoning to taste.
  5. Cook your spaghetti.
If you can do this the night before, it tastes better the next day.  It also freezes well. I have also cooked it in the oven on low for a couple of hours or in the slow cooker.  Enjoy!

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