Lentil Spaghetti Bolognese
A green lentil bolognese, perfect for a weeknight meal. This dish is packed with vegetables, in a rich red wine and tomato sauce and topped with mixed seeds.
Ingredients
- 2 Tins of green lentils
- 300 g Dried spaghetti
- 1 tbsp Olive oil
- 1 White onion
- 1 Stick of celery
- 2 Carrots
- 3 Garlic cloves
- 1 tsp Mixed dried herbs
- 1 tsp Dried oregano
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 Tin of chopped tomatoes
- 1 tbsp Tomato puree
- 120 ml Red wine
- 120 ml Water
- 1 tbsp Mixed seeds
Instructions
- Finely dice the white onion, garlic, celery and carrots. Place in a pan with the olive oil over a medium heat. Sautee for 5 minutes until they start to soften.
- Add in the dried oregano, dried mixed herbs, salt and pepper.
- Stir in the chopped tomatoes, tomato puree with the red wine and water. Bring the mixture to a boil before turning the heat down and allowing it to simmer for 15-20 minutes.
- Meanwhile, add the pasta to a pan of boiling salted water and cook according to the packet instructions.
- Stir the lentils into the Bolognese mixture and continue to cook for an additional 5 minutes.
- Drain the pasta and toss in the Bolognese sauce. Serve topped with mixed seeds.