Spaghetti Lentil Bolognese

Spaghetti Lentil Bolognese

This is a vegetarian version of the customary meaty Italian recipe.  Lentil replaces the minced beef or pork.  This recipe is deliciously spicy.

Ingredients:

1 tbsp olive oil
1 red onion, chopped finely
1 stick celery, chopped finely
1 carrot, peeled and chopped finely
1-2 cloves garlic, peeled and crushed
400g can of chopped plum tomatoes
1 tbsp tomato puree
1 bay leaf (dried or fresh)
2 vegetable cubes dissolved in 200ml hot water
50g red lentils
150g spaghetti
1 tbsp chopped basil (dried or fresh)
freshly ground black pepper

Preparation:

Cook the spaghetti according to the packet’s instruction, then drain.

Meanwhile to make the bolognese, use a large casserole to heat the olive oil.

Add the garlic and cook until fragrant and golden, not burnt.

Put in the onion, cook until tender.

Stir in the celery and carrot and gently fry for 10 minutes.

Pour in the can of chopped tomatoes, with the tomato puree, and vegetable stock.

Add the red lentils and drop in the bay leaf.  Cover and leave to simmer for a quarter of an hour. Check occasionally to give it a stir.

Add the basil and some freshly ground black pepper.

Finally add the cooked pasta into the bolognese sauce and give it a good stir.

Serve with some sliced crusty bread.