RecipesLentil spaghetti bolognese
Veggie delight – all the flavour for less dosh
Veggie delight – all the flavour for less dosh
By Asda Good Living,27th September 2016
Cook: 1 Hour 25 Mins
Serves: 4
Price: 79p per serving
Nutritional Information
Each 474g serving contains
of your reference intake.
Typical energy values per 100g:
523kj/125kcal
Ingredients
2tbsp olive oil
1 large onion (finely chopped)
1 large carrot (peeled and finely chopped)
2 sticks celery (finely chopped)
200g button mushrooms (chopped)
2 cloves garlic (crushed)
400g can chopped tomatoes
200g Good& Balanced Red Lentils
6 sun-dried tomatoes (finely chopped)
1tbsp tomato ketchup
1tsp dried oregano
500ml vegetable stock
300g spaghetti
Basil leaves
Grated vegetarian cheese
Method
1Heat the olive oil in a large nonstick pan. Add the onion, carrot, celery, mushrooms and garlic. Cook gently for 15-20 mins, stirring regularly.
2Add the chopped tomatoes, lentils, sun-dried tomatoes, ketchup, oregano, stock and a little black pepper. Bring to the boil and simmer for 45 mins until the lentils are tender, adding a little water if the sauce starts to look dry.
3Meanwhile, cook the pasta according to the packet instructions. Divide between 4 plates. Top with the Bolognese sauce, basil, grated cheese and black pepper, and serve.