lentil spag bol
There is something so comforting about spag bol and reminds me so much of when I was younger as we used to have it every Saturday evening in between watching Baywatch and Blind Date!
This version is an alternative to your mince version (you could add soya protein mince substitute if you like). My version below using lentils is super healthy, nutritious and delicious and is packed with protein and fiber to keep you feeling full and also has plenty of other vitamins and minerals to keep you at your absolute best!
ingredients
Serves 4
1tbsp olive oil
1 large red onion
2 cloves garlic
2 carrots chopped
2 sticks celery chopped
1 punnet button mushrooms chopped
6 cherry tomatoes halved
1 tbsp tomato paste (purée)
200g brown lentils (washed)
2 tins tomatoes
500ml veg stock (with 1 stock cube)
1 tsp dried oregano
1tsp dried thyme
Salt and pepper
Brown Rice Spaghetti (GF) or whatever wholewheat spaghetti you have
method
1. Add oil to pan with garlic, onion, carrots, celery, mushrooms, good pinch of salt and pepper on a medium heat for 20 mins
2. To a preheated oven add cherry tomatoes with a sprinkling of olive oil and a small pinch of salt and pepper for 20 mins. Roasting tomatoes gives them a sweeter flavour.
3. Add herbs to the pot after 20 mins followed by the tomato paste, tinned tomatoes, stock and lentils. Cook for 35 mins (until lentils are soft)
4. Add in the roasted tomatoes whenever they are done
5. With 10 mins to go put on your spaghetti and when cooked reserve 1/2 cup of the liquid. To the dry cooked spaghetti in a saucepan add the bolognese (I only used half as there was only two of us so adjust accordingly). Add the 1/2 cup of water from the pasta and give it all a good stir.
6. Serve immediately with a sprinkling of cheese (mature cheddar @violife_foods ), nutritional yeast for that extra cheesy flavour and added nutrients, a pinch of salt and a big pinch of black pepper.
I hope you love these as much as I do! Enjoy and let me know if you have any comments or questions!
