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RECIPES BY Rhiannon Lambert

Lentil Spaghetti Bolognese

  • 30-40 MINS
  • 4 SERVINGS
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Essential 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

Directions

  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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Re-Nourish: A Simple Way to Eat Well

BUY
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