Lentil Bolognese Recipe
Why not try this delicious lentil bolognese recipe? Lentils are packed with protein helping you to stay fuller for longer. Plus, it’s a delicious, low in saturates alternative to a traditional bolognese - and it's vegan too!
Serves 6
INGREDIENTS
- 3 tbsp olive oil
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 3 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 500g dried red lentils
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp dried mixed herbs
- 1l vegetable stock
- Salt & black pepper
- 500g spaghetti
METHOD
STEP 1
Heat the olive oil in a large saucepan and add the onions, carrots, celery and garlic. Cook for 15 mins until the vegetables have softened.
STEP 2
Add in the lentils, chopped tomatoes, tomato purée, dried mixed herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy. Season to taste.
STEP 3
Meanwhile, cook the spaghetti following pack instructions. Drain the spaghetti but reserve a little of the pasta water. Take the lentil bolognese off the heat and stir in the drained spaghetti, adding a splash of the pasta water to loosen up the sauce a little if needed, then serve immediately.