I call these spaghetti "traditional bolognese", even though red lentils sauce might not be well known. I love this balanced combination of herbs, garlic and tomato sauce. I usually use corn spaghetti to make gluten free meal, but also wheat or any other pasta will work.


Corn spaghetti

100 g red lentils

200 – 250 ml tomato sauce

2 Tbsp herbs /basil, thyme, oregano/

1 Tsp sugar /other sweetener/

1 onion

1 – 2 cloves garlic

Olive oil


Ground black pepper


  1. Cook pasta according to package instructions.

  2. Rinse red lentils. Add lentils and water to a small pot. Bring to boil and cook for 10 – 15 min.  Be careful not to overcook it.

  3. Heat large saucepan over medium heat and add olive oil.

  4. Once hot, add onion and sauté, stirring frequnetly. Add herbs and sauté.  

  5. Add tomato sauce, pressed garlic, salt, sugar or other sweetener and black pepper.

  6. Once red lentils cooked, add to saucepan and cook.

  7. Best when fresh. You can serve with fresh chopped basil.

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