- Lentil Bolognese.jpg (25.8 KiB) Viewed 707 times
Preparation Time: 15 minutes
Cooking time: 20 minutes
Serves: 2
If served as two portions, provides 341 cals, 13g fat (of which 2g saturates), 5g sugar and 0.1g salt per portion.
Ingredients
- 1½ tbsp of olive oil
- ¼ medium brown onion, finely diced
- ¼ large carrot, peeled and finely diced
- ¼ celery stick, cut across into 2mm pieces
- ½ clove of garlic, crushed and diced
- 25g (1oz) red lentils washed and soaked in clean water
- ½ medium tomato, chopped
- 200ml (¼pt) vegetable stock
- 1 tsp dried oregano
- Salt and pepper
- 100g (4oz) spaghetti
- 10g (¼oz) parmesan, grated
- Fresh basil leaves to garnish (optional)
Method
1. In a medium saucepan heat the oil and saute all the freshly prepared vegetables and garlic until soft, manage the heat to prevent them burning.
2. Drain the water from the lentils then add them to the cooked vegetables, add the tomatoes, stock and oregano.
3. Bring to a boil, season, cover, reduce the heat and simmer for 20 minutes. Occasionally return to the pan to stir.
4. Meanwhile, bring a pan of water to the boil, add salt and then add pasta. Cook according to instructions until al dente. Drain off the water.
5. Add the cooked tomato sauce into the cooked pasta, mix thoroughly.
6. Carefully tip the pasta into a serving bowl large enough to hold the pasta and sauce.
7. Scatter over the grated parmesan.
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