A tasty veggie version of the family favourite.
Suitable for Vegetarians | Gluten-free
Difficulty Medium
Serves 4
Prep time 20 minutes
Cook time 40 minutes
Nutrients per serving:
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, crushed
- 1 tbsp tomato puree
- 250g ready to eat lentils *
- 1x400ml tin chopped tomatoes
- 1 tsp oregano * chopped
- 150ml red wine
- 300g gluten free spaghetti *
- Parmesan (or alternative) and basil leaves to serve
Method
Step 1
In a large frying pan, heat the oil and fry the onion, carrot and celery on low until soft.
Step 2
Add in the garlic and tomato puree and turn the heat to medium and fry until the vegetables are starting to go golden.
Step 3
Add in the puy lentils, oregano and chopped tomatoes and mix well. Add in the red wine and seasoning, bring to the boil and then simmer for 15-20 minutes.
Step 4
Meanwhile, boil the pasta according to the packet instructions and then serve with the bolognese. Top with parmesan shavings and basil leaves.
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