Lentil Recipe
Lentil Spag Bol |
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Spaghetti Bolognese doesn't have to be reserved for meat-eaters.
If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions.
See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish. |
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Ingredients |
Serves 4
Enough spaghetti for 4 people
1 tin of tomatoes (or fresh tomato sauce, if you've got some spare)
1 large onion, peeled and chopped
2 cloves garlic, peeled & crushed
1 tablespoon olive oil
Handful of fresh herbs (e.g. basil & parsley)
150g Puy-style lentils
1 vegetable stock cube
Freshly grated parmesan cheese, to serve (optional) |
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Method |
- Put the lentils in a pan and cover with cold water. Bring to the boil and simmer for 30 minutes, until soft. Stir regularly and top up the water, if needed.
- Meanwhile, heat the olive oil in a pan. Add the onion and garlic and cook gently for 5 minutes, stirring frequently.
- Add the tinned tomatoes or fresh tomato sauce. Add the stock cube. Stir well and cook for 10 minutes.
- When the lentils are soft, drain them and rinse them. Add to the tomatoes and mix well. Let this mixture simmer gently, while the spaghetti cooks.
- It's now time to cook the spaghetti, according to the packet instructions.
- Drain the spaghetti and serve topped with the tomato & lentil sauce. Serve with freshly grated parmesan, if desired.
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Time From Cupboard-To-Table |
About 50 minutes.
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Notes & Variations |
This sauce freezes well. It doesn't take much longer to make a double batch.
Experiment with in-season herbs. Remember, if you're using dried herbs, you need 1/2 or even 1/4 of the quantity.
If you like mushrooms, you could add some finely sliced mushrooms to the onion & garlic mix. Or you could try dried mushrooms, chopped and added when you add the tomatoes.
If you've got some spare carrots or even runner beans in your veg box, you could experiment by chopping and adding these - carrots at the frying stage, runner beans 10 minutes before the end of cooking. |
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Ratings & Reviews |
| Rating |
Comments |
| 9/10 |
This recipie is brill, so easy to make and the sauce really does taste similar to 'real' spag bog sauce. I will definatly be making this again! |
| 10/10 |
This absolutely delicious, try it with a spoonful of sour cream and grated cheese as well. I also serve it on a bed of brown rice. |
| 10/10 |
sweet ! |
| 9/10 |
Very very easy to make. It tasted so nice it reminded me of my mum's traditional spag bol.
It's even better with a bit of grated carrot to lighten it
- thanks for a great recipe |
| 7/10 |
i really liked this recipe as i am a vegan i ha to alter a few things. i also used a more natural pasta
so yeah.. it was very filling and i enjoy cooking so i was veryrpoud pulled it off.
:) |
| 10/10 |
i added a little chilli sauce to spice it up....was great! |
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