This is one of my favourite vegetarian meals and the kids love it too! It is amazing how much it still taste like a meat Bolognese so for those sceptics out there who want meat with every meal – give it a try! It also manages to pack in 5 different types of vegetables and can be frozen for extra convenience to have at hand for the following week.
SERVINGS: 6
INGREDIENTS:
3 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
3 celery sticks, finely chopped
3 garlic cloves, crushed
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
200g baby spinach
500g wholegrain spaghetti or gluten free
Parmesan or vegetarian cheese, grated, to serve
Fresh parsley, chopped
METHOD:
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. 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.
If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Just before serving add the spinach and let it wilt down (omit this stage if freezing and add spinach at later stage). Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese and sprinkle some parsley on top. 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.
Enjoy!
