Lentil-spaghetti-bolognese

Lentil spaghetti bolognese

Veggie delight – all the flavour for less dosh

By , 27 September 2016

(11 votes)

Lentil spaghetti bolognese
  • 1 Hour 25 Mins

  • Serves: 4

Nutritional Info
Each 474g serving contains
  • Energy

    2481KJ

    593KCAL

    30%
  • Fat

    11.9g

    low

    17%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    12.3g

    low

    14%
  • Salt

    0.95g

    low

    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
  • To Serve
  • Basil leaves
  • Grated vegetarian cheese
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.