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 BOLOGNESE – serves 4
- 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
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!
Hope everyone had a lovely weekend