Red-lentil-spag-bol

Miguel Barclay’s red lentil spaghetti bolognese

Lentils are a great, cost-friendly equivalent to beef mince

By , 15 January 2019

(41 votes)

Miguel Barclay’s red lentil spaghetti bolognese
  • 40 Mins

  • Serves: 6

  • Price: 36p per serving

Nutritional Info
Each 381g serving contains
  • Energy

    1355KJ

    324KCAL

    16%
  • Fat

    3.4g

    low

    5%
  • Saturates

    0.4g

    low

    2%
  • Sugars

    7.6g

    low

    8%
  • Salt

    0.30g

    low

    5%
of your reference intake.
Typical energy values per 100g: 356kJ/85kcal.
Ingredients
  • 150g dried red lentils, rinsed
  • 1 reduced-salt vegetable stock cube, made up to 500ml with boiling water
  • 1tbsp rapeseed oil
  • 1 red onion, finely chopped
  • 1 carrot, finely chopped
  • 1 clove garlic, crushed
  • 250g pack white mushrooms, quartered
  • 1tsp dried mixed herbs
  • 2tbsp tomato purée
  • 400g tin chopped tomatoes
  • 300g spaghetti
  • 50g 30% reduced-fat grated cheese (optional)
Method
  • Put the lentils and stock into a medium saucepan and bring to the boil. Cook for 12-15mins, stirring occasionally, or until the lentils are beginning to breakdown.

  • Meanwhile, heat the oil in a large saucepan and fry the onion for 5mins over high heat until beginning to soften. Add the chopped carrot, garlic and mushrooms and cook for 5-6mins until golden brown.

  • Stir in the mixed herbs, tomato puree and chopped tomatoes and season well with black pepper.

  • Pour the lentil and stock mixture into the large saucepan and bring to a simmer. Cook for 15mins, until the lentils have broken down completely, topping up with hot water from the kettle if needed.

  • Bring a pan of water to the boil and cook the spaghetti for 10-12mins, until tender. Drain and divide between bowls.

  • Top with sauce and sprinkle over the cheese, if using, before serving.