Veggie Spaghetti Bolognese
- Prep: 15 minutes
- Cook: 30 minutes
- Serves: 4
INGREDIENTS
- 180g dried Puy lentils
- 1 tbsp oil
- 1 clove garlic, chopped
- 1 onion, chopped
- 2 carrots, diced
- 2 sticks celery, diced
- 50ml red wine
- 400g can chopped tomatoes
- 1 tbsp tomato puree
- 2 tsp dried oregano
- 1 tsp LoSalt
- 300g wholewheat spaghetti
METHOD
- Cook the lentils in boiling water for 20 minutes, drain.
- Meanwhile, heat the oil in a saucepan and fry the garlic, onion, carrots and celery for 5 minutes. Add the red wine and cook until reduced by half.
- Add the tomatoes, puree, oregano and LoSalt. Half fill the tomato can with water and add to the pan.
- Add the lentils and bring to the boil, simmer for 10 minutes until lentils are tender.
- Meanwhile, cook the spaghetti in boiling water for 10 minutes or until tender, drain and serve with the lentil Bolognese.