Recipes
Recipes

Lentil spaghetti bolognese

Veggie delight – all the flavour for less dosh

Veggie delight – all the flavour for less dosh

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(15 votes)
Cooking Time

Cook: 1 Hour 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 79p per serving

Nutritional Information

Each 474g serving contains

Energy
2479kj
593kcal
30%
Fat
11.9g
Med
17%
Saturates
1.4g
Low
7%
Sugars
12.3g
High
14%
Salt
0.95g
Med
16%
4
of your 5-a-day
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

1
Heat the olive oil in a large nonstick pan. Add the onion, carrot, celery, mushrooms and garlic. Cook gently for 15-20 mins, stirring regularly.
2
Add 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.
3
Meanwhile, 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.