I didn’t have any onions but had a leek so thought would use that instead. What a great alternative and I will never go back to using onions again. I also threw in some left over sundried tomatoes and olives. Ended up being the best left over spag bol I’ve ever made and a firm favourite at home.


1 large leek remove the ends and first layer, chopped up

1 500g box of passata

1 drained tin of lentils

About 8-10 sundried tomatoes roughly chopped

2 cloves garlic minced

10-16 black olives roughly chopped

1 vegetable stock cube

Handful of parsley chopped

Season to taste

Gluten free spaghetti about 200 grams


Add the leek and garlic to the pan, with a little oil. Brown off but do not burn the leek. About 8-10 minutes.

Add the lentils, sundried tomatoes, olives, passata, crumbled stock cube. Simmer for about 10 minutes.

Add the parsley at the end and stir.

Taste and season as needed

Serve with the spaghetti or for a lovely alternative serve over mashed sweet potato with some steamed broccoli.