Red Lentil Bolognese
15m
prep time
90m
total time
Easy
level
13
ingredients
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Struggle to get your five-a-day? This superhealthy lentil ragu will get you four steps closer and can be frozen for extra convenience.
Method
Based on 6 servings, adjust as needed.
Step 1
Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened.
Step 2
Stir in the lentils, chopped tomatoes, tomato purée, bay leaves and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season with salt and pepper.
Step 3
If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
- Ingredients
- Based on 6 servings
-
2 Bay Leaves 1 x Sainsbury's Bay Leaves 3g -
2 x 400g Cans Chopped Tomatoes 2 x Sainsbury's Chopped Tomatoes Can 400g -
2 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g -
3 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L -
2 Celery, sticks, finely chopped 1 x Sainsbury's Celery -
250g Bag Dried Red Lentils 1 x Sainsbury's Dried Red Lentils 500g -
2 Garlic Cloves, crushed 1 x Sainsbury's Garlic -
Vegetarian Parmesan, grated, to serve 1 x Stamford Street Co. Italian Hard Cheese 200g -
2 Onions, finely chopped 1 x Sainsbury's Onions Loose -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
800ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g -
500g Spaghetti 1 x Sainsbury's Spaghetti Pasta 500g -
2 Carrots, finely chopped 1 x Sainsbury's Carrots 1kg
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