Go Back
Lentil Bolognese

Lentil Bolognese

Fresh onions and mushrooms in a rich tomato based bolognese sauce that has been simply spiced with pepper, mixed herbs and garlic. Add nutritous red lentils for a hit of protein and combine it all with spaghetti noodles for a filling and healthy family dinner. 
Servings 4 people

Equipment

  • <iframe style="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=whitrow-20&language=en_US&marketplace=amazon&region=US&placement=B01K3TOCDI&asins=B01K3TOCDI&linkId=c62d973b357915421b623368941b788f&show_border=true&link_opens_in_new_window=true"></iframe>

Ingredients
  

  • 400 g tinned tomatoes
  • 300 g spaghetti noodles
  • 300 g mushrooms
  • 100 g red split lentils
  • 4 garlic cloves
  • 2 red onion
  • 1 tbsp dried mixed herbs
  • 1 tsp pepper
  • Pinch of salt
  • 1 stock cube (optional) I use the Oxo Vegan Beef Flavour stock cube to get a meaty flavour. You can use a vegetable stock cube or omit this altogether.

Instructions
 

  • Rinse the lentils before adding them to a pan with 500ml of boiling water and the stock cube (optional). Boil the lentils for 10 minutes and then leave them simmering for a further 15 minutes. Once the lentils have softened you can drain, rinse and set them to the side.
  • In a seperate pan cook the spaghetti noodles by adding them to a boiling pan for 10 minutes or until they're completely soft. Once the spaghetti noodles are cooked just drain them and set to the side.
  • Dice the garlic, and roughly chop the mushrooms and red onion.
  • Cook the garlic, red onion and mushrooms in a pan until the red onion is starting to soften.
  • Once the onion is softened add 1 tin of chopped tomatoes, the lentils, spaghetti, dried herbs, salt and pepper.
  • When the sauce is bubbling you know its ready so get it off the heat and serve.