Red lentil bolognaise
This simple red lentil bolognaise is a delicious, healthy alternative to the traditional beef version. It freezes well so is definitely a recipe to cook in bulk. This version is vegetarian, but it can be made vegan by substituting the red-pesto and parmesan for vegan alternatives (which are readily available in supermarkets).
Servings: 4
Ingredients
- 120 g dried red lentils
- 1 onion finely chopped
- 1 garlic clove peeled and minced
- 400 g tin of chopped tomatoes
- salt
- pepper
- 3 tbsp red pesto
- 50 g fresh basil leaves torn
- 350 g whole wheat spaghetti
- 50 g parmesan grated
Instructions
- Cook the lentils as per packet instructions
- Put a pan of water for the spaghetti on to boil
- Soften the onions for 3 minutes
- Cook the spaghetti as per the packet instructions
- Add the garlic to the onions and cook for another minute
- Add the tinned tomatoes to the onions and garlic; simmer on low for 5 minutes
- Taste and season
- Add the cooked lentils, red pesto and chopped basil
- Taste and add more seasoning if necessary
- Serve with whole-wheat spaghetti, plenty of parmesan and a sprig of basil