Lentil Bolognese
By not-recognized
Published on 05 January 2022
No need to miss out on the family favourite spaghetti bolognese, Spaghetti bolognese is a family favourite for a reason – and this vegetarian version, using tinned green lentils instead of beef mince, is a delicious, nutritious and great-value twist on the Italian classic. This recipe is great to make in advance and keep in the freezer for a quick midweek meal with very little prep.Time and servings
45 minsTotal time
5 minsPrep time
40 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 1 red onion, diced
- 1 carrot, diced
- 2 garlic cloves, crushed or grated
- 1 celery stick, diced
- 2 x 400g green lentils in water, drained and rinsed
- 2 tbsp of tomato purée
- 300 g of spaghetti
- 400 g of chopped tinned tomatoes
- 400 ml of vegetable stock
- 1 bunch of parsley, chopped, plus extra to serve
- 1 pack of italian hard cheese, to serve
Method
Step 1
Add 1 tbsp olive oil with the diced onion and carrots into a large frying pan and place over a medium heat. Fry for 5 mins or until softened. Add the garlic and celery and fry for another 2 mins. Add the lentils and tomato purée and cook for another 2-3 mins.Step 2
In a separate pan cook the spaghetti according to pack instructions, until al dente. Drain. Toss through with a drizzle of olive oil if the spaghetti starts to stick.Step 3
Pour in the chopped tomatoes, stock and some seasoning, then bring to a gentle simmer. Cook for 20 mins until the bolognese has reduced and thickened.Step 4
Stir through chopped parsley and serve with the spaghetti and plenty of parmesan.