For a delicious vegetarian meal, try this nutritious lentil bolognese. Made with lentils, onion, carrot, crushed tomatoes and finished with grated parmesan cheese.
30 Minutes. Tastes just like the meat version. Highly recommended!
3/4 cup Dried brown lentils
1 Tin diced tomatoes
1 Brown onion
300ml Natural vegetable stock
1 tablespoon dried oregano
Parmesan to serve
Place lentils in a bowl and cover with boiled water to soak. Grate the carrot. Peel and finely dice the onion.
Bring a pot to medium heat with a generous drizzle of olive oil. Sauté onion and carrot for 4 – 5 minutes until soft. Drain lentils then add to pot. Season with salt and pepper. Stir well. Add tinned tomatoes, stock and oregano. Bring to the boil, stir well then cover with a lid. Reduce to a simmer and cook for 30 minutes. If the mixture becomes dry, add a 1/4 cup of water.
With 15 minutes to go on the Bolognese, bring a pot of salted water to boil. Cook spaghetti for 8 minutes until al dente. Drain and set aside.
Plate spaghetti and top with Bolognese. Finish with a drizzle of olive oil and parmesan.
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