Lentil Bolognese
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| 1.
Heat a pan over low heat, add the oil and garlic,
and cook, stirring until golden brown. Add all the
vegetables, except the mushrooms, increase the
heat to medium, and cook, stirring occasionally,
for 10-12 minutes, or until softened and there is
no liquid from the vegetables left in the pan. Add
the mushrooms.
2.
Increase the heat to high, add the wine, and cook
for 2 minutes. Add the thyme and juice from the
tomatoes and cook until reduced by half.
3.
Add the lentils and pepper, stir in the tomatoes,
and cook for an additional 3-4 minutes.
4.
Meanwhile, cook the spaghetti according to the
instructions on the package.
5.
Remove the pan from the heat and stir in the lemon
juice, sugar, and basil.
6.
Serve the sauce with the cooked spaghetti,
garnished with basil sprigs.
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Ingredients |
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1 tsp canola/vegetable oil |
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1 tsp crushed garlic |
1 oz/25g, peeled weight,
onion, finely chopped |
1 oz/25g leek, finely
chopped |
1 oz/25g celery, finely
chopped |
1 oz/25g seeded, , finely
chopped, green bell pepper |
1
oz/25g, , finely chopped,
peeled weight, carrot |
1 oz/25g finely chopped,
zucchini |
3 oz/85g flat mushrooms,
diced |
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4 tbsp red wine |
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pinch of dried thyme |
14 oz/400g canned
tomatoes, chopped,
strained, and juice and pulp
reserved separately |
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4 tbsp dried Puy |
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lentils, cooked |
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2 tsp lemon juice |
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pepper |
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3 tbsp chopped fresh basil |
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5 oz/140g dried spaghetti |
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1 tsp sugar |
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Nutrition
Facts |
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Calories |
210
kcal . |
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Protein |
11.0
g . |
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Carbohydrates |
42
g . |
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Sugar |
6.9
g . |
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Fat |
2.0
g . |
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Saturates |
1.23
g . |
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Fiber |
4.4
g . |
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Salt |
0.02
g . |
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| 25
mins to prepare, 20 mins to cook
serves
4 |
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