Spaghetti with Lentil Bolognese
Ingredients
- 250 g red lentils
- 350 g spaghetti
- 400 g tinned chopped tomatoes
- 2 carrot
- 1 onion
- 3 garlic cloves
- 2 tsp dried mixed herbs
- 500 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 636 kcal
- Protein
- 28.1 g
- Carbohydrate
- 107.6 g
- of which sugars
- 11.2 g
- Fat
- 9.4 g
- of which saturates
- 1.5 g
- Fibre
- 9.1 g
- Salt
- 1.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a large pot. Finely dice the onion and carrot and fry for 7 minutes until soft.
- 2
Add the crushed garlic and dried herbs and cook for 1 minute.
- 3
Add the lentils, chopped tomatoes and stock. Bring to the boil and simmer for 15 minutes until the lentils have broken down into a thick sauce.
- 4
Break the spaghetti in half and push into the sauce. Add 300ml water and stir well.
- 5
Cook for 10 minutes, stirring frequently, until the pasta is tender. Season generously and serve.
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