Lentil-spaghetti-bolognese

Lentil spaghetti bolognese

Veggie delight – all the flavour for less dosh

By , 27 September 2016
Lentil spaghetti bolognese
  • Ready in: 85 mins
  • Serves: 4
  • Price: 79p per serving
Nutritional Info
Each 474 serving contains
  • Cals 593
    30%
  • Fat 11.9
    17%
  • Sat Fat 1.4
    7%
  • Sugar 12.3
    14%
  • Salt 0.95
    16%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 523kJ/125kcal.
Ingredients
  • 2tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 200g button mushrooms, chopped
  • 2 cloves garlic, crushed
  • 400g can chopped tomatoes
  • 200g Good& Balanced Red Lentils
  • 6 sun-dried tomatoes, finely chopped
  • 1tbsp tomato ketchup
  • 1tsp dried oregano
  • 500ml vegetable stock
  • 300g spaghetti
  • Basil leaves and grated vegetarian cheese, to serve
Method
  • Heat the olive oil in a large nonstick pan. Add the onion, carrot, celery, mushrooms and garlic. Cook gently for 15-20 mins, stirring regularly.

  • Add the chopped tomatoes, lentils, sun-dried tomatoes, ketchup, oregano, stock and a little black pepper. Bring to the boil and simmer for 45 mins until the lentils are tender, adding a little water if the sauce starts to look dry.

  • Meanwhile, cook the pasta according to the packet instructions. Divide between 4 plates. Top with the Bolognese sauce, basil, grated cheese and black pepper, and serve.