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 Prep 15 mins
 Cook 1 hr
Serves: 6

Instead of Spaghetti Bolognese, go meat free with this tasty Lentil Ragu – it makes heaps and tastes even better the next day!
3T olive oil
2 onions, finely chopped
3 carrots, finely chopped
3 celery sticks, finely chopped
3 garlic cloves, crushed
500g dried red lentils
2 x 400g cans chopped tomatoes
2T tomato puree
2 tsp each dried oregano and thyme
3 bay leaves
1litre vegetable stock
Salt and pepper

500g spaghetti
Grated parmesan cheese
Finely chopped parsley

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
2. Keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some parmesan cheese and chopped parsley.