This lentil bolognese is a real crowd pleaser. Seasoned with fresh herbs and packed full of protein, this high fibre vegetarian alternative doesn't compromise on flavour.
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the olive oil in a large lidded casserole dish over a medium heat. Add the **carrot and onion and fry for 3-4 minutes or until starting to soften. Reduce the heat to low, cover and sweat for 10 minutes, stirring occasionally to ensure the veg doesn’t burn.
Step 2
Put a large pan of salted water on to boil.
Step 3
Add the garlic and oregano to the pan with carrot and onion and cook for 2 minutes more, until fragrant. Add the tomato puree, chopped tomatoes, soy sauce and about 50mls water per person with a big pinch of salt and pepper and bring to a simmer. Cook for 10 minutes to allow the sauce to thicken slightly.
Step 4
Meanwhile, cook the spaghetti as per the packet instructions. Drain, reserving a little of the pasta water and set aside.
Step 5
Stir the lentils into the tomato sauce, then reduce the heat to low and leave to simmer for 5-10 minutes until the lentils are heated through.
Step 6
Toss the pasta through the sauce, along with the parsley and a little of the pasta water if needed. Season to taste, then serve.