Who doesn’t love a Spaghetti Bolognese with some crusty garlic bread? I love pasta dishes and now that I’m reducing my intake of meat, I’m finding new ways to make classic recipes that are still delicious and healthy.
Lentil Spaghetti Bolognese
If you love a Spaghetti Bolognese but are looking for ways to reduce your meat, this recipe is for you!
Servings 1
Ingredients
- 60 grams dried wholewheat spaghetti
- 1 clove of garlic
- 1/4 of a brown onion
- 1/2 of a carrot
- 1 handful of chestnut or closed cup mushrooms
- 1/4 of a red bell pepper
- 1/4 of a red onion
- 200 grams of tinned chopped tomatoes
- 35 grams dry lentils
- 250 ml vegetable stock
- 1 handful of fresh spinach
- A few sprigs of fresh basil
- 1/2 teaspoon of dried parsley
Instructions
- Boil some water in a pan and cook the spaghetti.
- Fry some brown onion in another pan for 1-2 minutes. I don’t add oil (as I tend to use frozen onions which use the water from the ice but you could add in oil here if needed).
- Slice up the carrot, mushrooms, red pepper and red onion and add to the pan.
- Peel the garlic clove, crush or slice and add to the mix.
- Stir in the tin of chopped tomatoes.
- Add in the 35g of dry lentils to the mix.
- Add the boiling water to the vegetable stock cube in a separate jug. Mix well and then pour into the bolognese mixture.
- Cook for about 15 minutes on a medium heat until the lentils are cooked.
- Throw in a handful of fresh spinach and stir until starting to wilt.
- Take off the hob, plate up and add fresh basil and dried parsley on top. I tend to also add some garlic bread on the side – enjoy!
