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Lentil Bolognese
A veggie take on the family staple
|
Serves |
2 |
|
Prep time |
10 minutes |
|
Cook time |
15 minutes |
This meat-free Bolognese is perfect with a bowl of pasta and topped with a handful of grated cheese. The dish is full of flavour, healthy nutrients and works out at less than 50p per serving!
Ingredients
| 1 | medium red onion, finely chopped |
| 1 | garlic clove, peeled and finely chopped/crushed |
| 1 | carrot, peeled and grated |
| 1 tbsp | fresh parsley, chopped |
| 1 tbsp | fresh thyme, chopped |
| 75ml | vegetable stock |
| 400g | tinned chopped tomatoes |
| 1 tbsp | olive oil |
| 1 tbsp | tomato purée |
| 1 tbsp | worstershire sauce |
| 100g | dried brown or red lentils, rinsed |
| 70-100g | dried spaghetti (per person) |
Method
1. Heat oil in a medium-sized pan. Add chopped onion and sauté for a few minutes until it begins to soften (adding a splash of water will help).
2. Add garlic and carrot, cook for a further 5 minutes until softened.
3. On a separate hob, add the dried pasta to boiling water and cook for approx. 15 mins. Return to the bolognese – stir in the tomatoes, vegetable stock and tomato purée, together with the fresh herbs, and simmer for a further 2 minutes.
4. Add the lentils, stirring occasionally to prevent sticking, together with the Henderson’s relish. Allow 10-15 mins for the bolognese to further reduce and simmer.
5. Drain the pasta when cooked, then serve with the bolognese sauce on top. Garnish with more chopped parsley, thyme and grated cheese.
Chef’s tips
Sprinkle fresh parsley/thyme on top to garnish. Add grated cheese on top! Add extra purée to thicken the sauce further and put any spare bolognese in an ovenproof dish, top with mash, and you have a lentil shepherd’s pie!