Lentil Bolognese
There is no greater comfort food than a warm bowl of spaghetti bolognese. This savoury sauce comes close to mimicking the meaty original, requires very few ingredients, and doesn’t take long to throw together. Lentils offer a steady, slow-burning source of energy and are packed with protein and fibre.
Serves 4
INGREDIENTS
Oil for Frying
1 Yellow Onion
4 Tomatoes
1C Dry Green/Black Lentils
3C Vegetable Broth
1 Carrot
Bay Leaf, Oregano, Basil, Rosemary, Salt and Pepper
200g Gluten Free Spaghetti
INSTRUCTIONS
Heat some oil in a saucepan.
Chop the onion and fry until softened.
Dice the tomatoes and add to the saucepan.
Add dry lentils and stir to combine.
Pour over the vegetable broth, bring to a boil, then reduce to a simmer.
Throw in your bay leaf and season with spices.
Stir occasionally for the next 20 minutes.
Bring water to boil in a stock pot with a generous amount of salt.
Add spaghetti and drizzle in some olive oil to prevent the strands sticking together.
Reduce heat to a simmer, remove lid, and stir occasionally until cooked al dente.
Drain the spaghetti and shock in cold water to prevent overcooking.
Grate the carrot and stir into your sauce.
Remove from heat and toss with the spaghetti.
Pluck out the bay leaf before serving.
