Miguel Barclay’s red lentil spaghetti bolognese
- 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)
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.