Spaghetti with Lentil Bolognese
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4+
  • 1 white or yellow onion, chopped finely
  • 2 large carrots, chopped finely
  • 3 celery sticks, chopped finely
  • 1 tablespoon Kirkland organic tomato paste
  • 2 cups (500ml) of diced tomatoes
  • 1½ cups cooked lentils
  • 1 tablespoon Kirkland extra virgin olive oil
  • 1 tablespoon cream
  • fresh ground Kirkland Himalayan pink salt
  • fresh ground Kirkland Tellicherry pepper
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • Optional but recommended: 1 inch by 1 inch square rind from Parmesan. Use 1 tablespoon Parmesan if you don't have a rind. Kirkland Parmigiano Reggiano is perfect for this as it has the rind and is excellent Parmesan cheese.
  1. In a wide and deep sauce pan over medium heat, warm the olive oil and then fry the onion for a few minutes until the onion becomes translucent.
  2. Add the carrot, celery and ½ cup of lentils. Fry for 5-6 minutes or until the carrot and celery begin to soften.
  3. Add the tomato and tomato paste, fresh thyme and bay leaves. Cook for at least 30 minutes.
  4. Add the remaining lentils and cream and cook for another 15 minutes. If the sauce starts to get too think add a bit of water or vegetable broth.
  5. For GF, serve over corn spaghetti and top with fresh shaved Kirkland Parmigiano Reggiano.
Recipe by Costco Diva at