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

  1. 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.
  2. Mix stock cube with 250ml boiling water, add to pan with passata and baby tomatoes. Simmer for 20–25 minutes until slightly thickened.
  3. Cook spaghetti in boiling water until al dente.
  4. Stir lentils and fresh basil into the sauce. Simmer for 10 minutes.
  5. Serve spaghetti topped with sauce, drizzled with olive oil and balsamic vinegar. Garnish with basil and parmesan if using