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How to make Lentil spaghetti bolognaise

Yield = 6
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, ends trimmed, finely chopped
  • 2 carrots, peeled, coarsely grated
  • 2 garlic cloves, crushed
  • 115g dried split red lentils
  • 1 x 400g can chopped tomatoes
  • 500ml (2 cups) Massel vegetable liquid stock
  • 2 tablespoons tomato paste
  • 500g spaghetti

Method

  • Step 1 Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot and garlic, and cook, stirring, for 4 minutes or until the vegetables soften.
  • Step 2 Stir in the lentils, tomato, stock and tomato paste. Season with salt and pepper. Increase heat to medium-high and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until the mixture thickens.
  • Step 3 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  • Step 4 Add sauce to pasta. Combine. Serve.