Lentil Spaghetti Bolognese
This has all the homely comforting tastes of Spag Bol – but just made from plants! It’s a perfect way to sneak in veggies for fussy kids too!
SERVES 4
PREP TIME 5 MINUTES
COOKS TIME 35 MINUTES
DIFFICULTY EASY
Ingredients
1 red onion, chopped
3 cloves garlic, crushed
2 tsp mixed herbs (or mix dried oregano, basil and sage)
200g mushrooms, finely chopped
1 red pepper, diced
2 small carrots (300g, grated)
2 tbsp tomato puree
1 tin chopped tomatoes
200 grams red split lentils
500 ml veg stock
2 tbsp tamari (optional – but I love it!)
Salt & Pepper
Method
1.
Fry the onion and garlic in oil for 2 minutes. When it is starting to soften, season with some salt and pepper and the mixed herbs.
2.
Add the mushrooms and pepper and fry for a further 5 minutes, before adding the carrots.
3.
Squeeze in the tomato puree, and pour in the chopped tomatoes.
4.
Add the lentils and the stock and stir well. Drizzle in a splash of tamari, if using.
5.
Simmer for about 25 minutes, until the lentils have absorbed all the water. Add a little more water during simmering if needed. Meanwhile, cook the spaghetti according to packet instructions.
6.
Serve with a sprinkle of parsley and parmesan!
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