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Finbar's veggie spag bol

Finbar's veggie spag bol

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A star rating of 4.3 out of 5.63 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Takes 35-45 minutes
  • Easy
  • Serves 4

Whip up a superhealthy vegetable spag bol for an easy meal

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal484
fat8g
saturates1g
carbs90g
sugars0g
fibre6g
protein19g
low insalt0.66g
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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

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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Overall rating

A star rating of 4.3 out of 5.63 ratings
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