Lentil Bolognese
Recipe
Folate-rich lentils support the normal function of the immune system and iron contributes to normal cognitive function.
Serves: 4 | Prep time: 10 minutes | Cooking time: 35-40 minutes
Ingredients
- 1 tin lentils, drained and rinsed
- 1 vegetable stock cube
- 2 tbsp Italian herbs
- 350g passata
- 1 orange pepper, finely chopped
- 1 brown onion, finely chopped
- 100g baby tomatoes, halved
- 1 tbsp tomato purée
- 1 tsp garlic paste
- 250g wholewheat spaghetti
- 15g fresh basil, chopped (plus leaves for garnish)
- Olive oil, balsamic vinegar
- Salt and black pepper
- Grated parmesan (optional)
Method
- Heat a drizzle of olive oil in a pan. Add onion and pepper; cook for 5 minutes. Stir in garlic, herbs, salt, and pepper; cook for 2 minutes. Add tomato purée and cook for 2 minutes more.
- Mix stock cube with 250ml boiling water, add to pan with passata and baby tomatoes. Simmer for 20–25 minutes until slightly thickened.
- Cook spaghetti in boiling water until al dente.
- Stir lentils and fresh basil into the sauce. Simmer for 10 minutes.
- Serve spaghetti topped with sauce, drizzled with olive oil and balsamic vinegar. Garnish with basil and parmesan if using