Serves 4
Super healthy and wholesome, this lentil-based bolognese is packed full of flavour!
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 medium onion
- 1 stick celery
- 2 carrots
- 2 garlic cloves finely chopped/minced
- 150g chestnut mushrooms
- 100g red lentils
- 100g green lentils
- 2 x 400g cans chopped tomatoes
- 2 tablespoons tomato purée
- 1 teaspoon dried oregano
- 1 tablespoon vegetarian Worcester sauce
- 400 – 600ml vegetable stock
- Salt & pepper
- 400g dried spaghetti or other pasta
- Parmesan, grated to serve
EQUIPMENT
Knife, peeler, measuring spoons, scales, wooden spoon, chopping board, measuring jug, 2 saucepans
ALLERGENS: Celery, Gluten (pasta) Dairy (if using cheese)
COOKING UP TIP: Transform this into a veggie chilli by adding spices and some kidney beans.
METHOD
STEP 1
Peel the onion and dice finely. [1]Trim the ends of the celery and dice into small pieces (similar size to the onion). Peel the carrots and chop into 1cm cubes.
STEP 2
Heat the vegetable oil in the saucepan and add the chopped vegetables. Stir well, cover and cook over a medium-low heat for approximately 10 minutes, stirring often until soft.
STEP 3
While the vegetables are cooking, place the garlic cloves on a chopping board and squash with the back of a wide bladed knife; remove the skin and chop finely. Prepare the mushrooms by chopping finely into small cubes.
STEP 4
Add the garlic and mushrooms and cook for a further 2 minutes, then add both lentils, tins of tomatoes, tomato purée, oregano, Worcester sauce and 400 ml vegetable stock. Heat till bubbling, then simmer, stirring occasionally for approximately 20-25 minutes until the lentils are tender. Keep checking and add more stock if required.
STEP 5
If eating straight away, keep on a low heat while you cook the spaghetti following the pack instructions. Drain, divide between 4 bowls, spoon the sauce over the top and grate over some cheese.
[1] To dice an onion using the bridge and claw techniques: carefully cut off the pointed end of the onion on the chopping board. Stand the onion on its flat end. Make a bridge with your fingers and thumb and then cut the onion in half. Peel the papery skin and membrane. Make a bridge and use the point of the knife to make cuts from just above the root, all the way to the top. Make your fingers into a claw and draw the knife across the onion. This makes small, even-sized pieces.
Source: ‘Food a Fact of Life’: British Nutrition Foundation. View more.
