Lentil Bolognese
1. Heat a pan over low heat, add the oil and garlic, and cook, stirring until golden brown. Add all the vegetables, except the mushrooms, increase the heat to medium, and cook, stirring occasionally, for 10-12 minutes, or until softened and there is no liquid from the vegetables left in the pan. Add the mushrooms.
2. Increase the heat to high, add the wine, and cook for 2 minutes. Add the thyme and juice from the tomatoes and cook until reduced by half.
3. Add the lentils and pepper, stir in the tomatoes, and cook for an additional 3-4 minutes.
4. Meanwhile, cook the spaghetti according to the instructions on the package.
5. Remove the pan from the heat and stir in the lemon juice, sugar, and basil.
6. Serve the sauce with the cooked spaghetti, garnished with basil sprigs.
25 mins to prepare, 20 mins to cook
Serves: 4
Ingredients
1 tsp canola/vegetable oil
1 tsp crushed garlic
1 oz/25g, peeled weight, onion, finely chopped
1 oz/25g leek finely chopped
1 oz/25g celery, finely chopped
1 oz/25g seeded, finely chopped, green bell pepper
1 oz/25g, finely chopped, peeled weight, carrot
1 oz/25g finely chopped, zucchini
3 oz/85g flat mushrooms, diced
4 tbsp red wine
pinch of dried thyme
14 oz/400g canned tomatoes, chopped, strained, and juice and pulp reserved separately
4 tbsp dried Puy lentils, cooked
2 tsp lemon juice
pepper
3 tbsp chopped fresh basil
5 oz/140g dried spaghetti
1 tsp sugar
Nutrition Facts
Protein
Carbohydrates
Sugar
Fat
Saturates
Fiber
Salt
210 kcal
11.0 g
42 g
6.9 g
2.0 g
1.23 g
4.4 g
0.02 g