Name: Finbar's veggie spag bol
Total time: 45 min
Yield: 4
Cuisine: Italian
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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Finbar's veggie spag bol

Finbar's veggie spag bol

Good Food team

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Serves 4

Easy

Total time: 45 mins

Takes 35-45 minutes

A star rating of 4.3 out of 5.69 ratingsRate

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Whip up a superhealthy vegetable spag bol for an easy meal

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal484
fat8g
saturates1g
carbs90g
sugars0g
fibre6g
protein19g
salt0.66g

low

Method

step 1

Roughly chop, then whizz the veggies in a food processor until finely chopped.
step 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.
step 3

Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.

Recipe from Good Food magazine, February 2003

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A star rating of 4.3 out of 5.69 ratings

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