• David Hall

Lentil & Vegetable Bolognese

Updated: Feb 7

Having a vegetarian in the house can be a challenge, especially if the other members of your family are thoroughbred carnivores.

Spaghetti bolognese is a family staple in many households, a simple pasta dish enjoyed by everybody; we could not do with out it. But an alternative to meat is to swap it with vegetables as well as protein packed lentils. It is absolutely delicious and incredibly healthy, especially if you use wholewheat spaghetti.

My recipe is not a hard rule. I change it often, sometimes adding chilli, maybe a squeeze of lemon or some finely chopped sun-dried tomatoes. The vegetables change too, often roasting sweet potatoes, aubergine, courgettes or squash and adding along with a few handfuls of chopped spinach. The important thing is to taste it and ensure it is packed full of flavour. Then, you may convince that thoroughbred carnivore that there is much joy in the humble vegetable and lentil.

Ingredients - Feeds 4

2 tbsp olive oil

1 onion, finely chopped

3 carrots, peeled and chopped into dice

1 red and yellow pepper, diced

2 tins of chopped tomatoes

2 cloves of garlic, sliced

6 sun-dried tomatoes in oil

2 tbsp balsamic vinegar

1 tbsp dried or fresh chopped oregano

400g cooked brown lentils (you can buy them ready-made in tins)

Salt and pepper

Fresh basil

1 - In a deep pan, heat up the oil. Add the onion, carrots, pepper and garlic. Turn down low, cover and sweat for 10 minutes until soft.

2 - Either finely chop the sun-dried tomatoes or blitz in a food processor along with the tinned tomatoes (optional).

3 - Add to the vegetables with the vinegar and oregano. Simmer - half covered - for 20-30 minutes until slightly reduced.

4 - Stir in the lentils and taste for seasoning. Serve with spaghetti and chopped fresh basil.


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