Finbar's veggie spag bol

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Good Food

7 ratings

Recipe by Good Food

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1. Roughly chop, then whizz the veggies in a food processor until finely chopped.
2. Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
3. Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.

Per serving

484 kcalories, protein 19g, carbohydrate 90g, fat 8 g, saturated fat 1g, fibre 6g, salt 0.66 g

'A tea time quickie meal and something different to give vegetarian friends when they come round.'

Latest comments and suggestions

• corylus

  12 January 2008

  corylus rated and commented on this recipe

  

  I like this with a tablespoon or two of sun dried tomato paste added.

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• catbail

  16 January 2008

  catbail rated and commented on this recipe

  

  We all loved this, even my non-vegetarian husband! Definitely a regular from now on, and didn't change a thing!

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• Bex

  08 February 2008

  Bex rated and commented on this recipe

  

  I added mixed herbs intead of oregano and a splash or red wine, soy and worcester sauce.

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• Bex

  08 February 2008

  Bex commented on this recipe

  I added mixed herbs intead of oregano and a splash or red wine, soy and worcester sauce.

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• Dory

  12 February 2008

  Dory rated and commented on this recipe

  

  Virtually tasteless, did not go down well. If I were to make this again it would need some real excitement put it into. It didn't taste bad exactly, just felt I was eating watery tomato spaghetti, couldnt taste anything else. Extremely unsatisfying.

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• Lisa

  27 March 2008

  Lisa rated and commented on this recipe

  

  This is a regular in our house - it freezes really well so often make double. Two slight adaptions: I uncover the lentils for last 10 - 15 mins to thicken and reduce the sauce and also add a few chopped up sundried tomatoes for added flavour.

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• Sandra

  18 August 2008

  Sandra rated and commented on this recipe

  

  Loved this and didn't change a thing :o)

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• sarah2000h

  19 August 2008

  sarah2000h commented on this recipe

  I tried this yesterday and eveyone thought it was delicious. I too uncovered the sauce towards the end. Wouldn't change a thing in the recipe though.

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• sarah2000h

  19 August 2008

  sarah2000h rated this recipe

  

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Ingredients

• 1 onion
• 1 carrot
• 1 stick of celery
• 1 red pepper
• 2 tbsp olive oil
• 100g red lentils
• 400g can tomatoes
• 600ml vegetable stock
• 2 tsp dried oregano
• ½ tsp ground cinnamon
• 350g spaghetti
• freshly grated vegetarian parmesan-style cheese , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Super healthy

Ingredients

• 1 onion
• 1 carrot
• 1 stick of celery
• 1 red pepper
• 2 tbsp olive oil
• 100g red lentils
• 400g can tomatoes
• 600ml vegetable stock
• 2 tsp dried oregano
• ½ tsp ground cinnamon
• 350g spaghetti
• freshly grated vegetarian parmesan-style cheese , to serve

Per serving

484 kcalories, protein 19g, carbohydrate 90g, fat 8 g, saturated fat 1g, fibre 6g, salt 0.66 g

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