Lentil Bolognese Recipe

Kcal          662

Fat            9g

Saturates  1g

Carbs       120g

Sugars     14g

Fibre        10g

Protein    33g

• 3 tbsp olive oil
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 500g dried red lentils
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp dried mixed herbs
• 1l vegetable stock
• Salt & black pepper
• 500g spaghetti

STEP 1

Heat the olive oil in a large saucepan and add the onions, carrots, celery and garlic. Cook for 15 mins until the vegetables have softened.

STEP 2

Add in the lentils, chopped tomatoes, tomato purée, dried mixed herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy. Season to taste.

STEP 3

Meanwhile, cook the spaghetti following pack instructions. Drain the spaghetti but reserve a little of the pasta water. Take the lentil bolognese off the heat and stir in the drained spaghetti, adding a splash of the pasta water to loosen up the sauce a little if needed, then serve immediately.