Monday, August 1, 2011

lentil spaghgitti bolognaise

I really like this recipe:


1 tbsp olive oil
1 brown onion, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
2 cloves garlic, crushed
115g dried split red lentils
1 x 400g can chopped tomatoes
2 cups vegetable stock
2 tbsp tomato paste
500g dried spaghetti

Heat oil in large saucepan over medium heat.  Add onion, celery, carrot and garlic, cook, stirring until vegetables soften.  Stir in lentils, tomatoes, stock and tomato paste.  Increase heat to medium-high and bring to the boil.  Reduce heat to medium.  Simmer, for 20 minutes until mixture thickens.  Cook pasta, drain and return to pot.  Add sauce to pasta and stir through.

1 comment:

  1. Nice bolognese recipe Ruby -- I love the addition of lentils here, YUM!