Lentil Spaghetti Bolognese

I love a good lentil recipe and this recipe is a perfect example of the beauty of lentils.  This is a very filling recipe that’s great for kids and adults alike.

LENTIL SPAGHETTI BOLOGNESEserves 4

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Ingredients

  • Spaghetti for 4 people
  • 1 cup dry brown lentils
  • 2 cups vegetable stock
  • 2 tins diced tomatoes
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 2 sticks celery, chopped
  • 3 tbsp tomato paste
  • 1/2 tsp chilli powder – optional
  • 1 tbsp vegetable stock powder
  • 1 cup water
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp oregano
  • 1 tsp nutmeg
  • Olive oil
  • salt and pepper

Directions

In a medium size pot bring the lentils and vegetable stock to boil, reduce heat and simmer for 15 -20 minutes or until soft.

In a large saucepan on medium heat add about 1 – 2 tbsp olive oil.  Add onions, carrots, celery and garlic.  Fry for 8 minutes until the softened. 

Add the lentils and stir well, making sure the lentils are well covered.  Add in diced tomatoes, rosemary, oregano, nutmeg , tomato paste, vegetable powder, chili powder and water.  Give everything a good stir and add in bay leaf.  Reduce heat and let simmer for 1 hour ( allows flavor to develop) .  Stir occasionally.  Cook spaghetti according to package.

When ready remove bay leaf and season with salt and pepper.  Serve with crusty bread and salad!

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Hope everyone had a lovely weekend

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