Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 1 carrot (shredded)
  • 75 g button mushrooms (sliced)
  • 100 g red split lentils
  • 600 ml vegetable stock
  • 2 tbsp tomato puree
  • 800 g (2 x 400g) tins of chopped tomatoes
  • 3 cloves garlic (crushed)
  • Pinch of mixed herbs
  • Freshly ground salt and pepper.
  • 200 g wholewheat spaghetti
  • Parmesan cheese (grated)

Instruction

  • Heat oil gently and saute onion, carrot and mushrooms for approximately 4 – 5 minutes.
  • Stir in the lentils, vegetable stock, tomato puree, tinned tomatoes, crushed garlic and herbs.
  • Bring to a simmer for 25 - 30 minutes to an hour. Check and stir regularly in case mixture needs a little extra water. Be careful you don’t overcook the lentils. You want them to be al-dente.
  • Season to taste.
  • Cook spaghetti in boiling, salted water for 10 – 15 minutes, drain.
  • Divide spaghetti between plates, top with the red lentil Bolognese and sprinkle with the Parmesan cheese.