Lentil bolognese
- Sarah Cook
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Serves 6
Easy
Prep: 15 mins
Cook: 1 hr and 15 mins
A star rating of 4.2 out of 5.326 ratingsRate
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Struggle to get your five-a-day? This superhealthy lentil ragu will get you four steps closer and can be frozen for extra convenience
Easily doubled
Freezable
Healthy
High-protein
Nut-free
Vegetarian
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Baked potatoes
A star rating of 4.6 out of 5.66 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp olive oil
-
2 onions
finely chopped
-
3 carrots
finely chopped
-
3 celery
sticks, finely chopped
-
3 garlic cloves
crushed
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500g bag dried red lentils
-
2 x 400g cans chopped tomatoes
-
2 tbsp tomato purée
-
2 tsp each dried oregano
and thyme
-
3 bay leaves
-
1l vegetable stock
-
500g spaghetti
-
parmesan
or vegetarian cheese, grated, to serve
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Nutrition: per serving
-
kcal715
-
fat9g
low
-
saturates1g
-
carbs120g
-
sugars15g
low
-
fibre14g
high
-
protein33g
-
salt1.05g
low
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Method
-
step 1
Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened.
-
step 2
Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
-
step 3
If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese.
-
step 4
Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
Recipe from Good Food magazine, March 2011
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A star rating of 4.2 out of 5.326 ratings
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