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!