Lentil Spaghetti Bolognese
Serves 4
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1 tablespoon olive oil
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1/2 large onion or 1 medium onion, finely chopped
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1 carrot, finely chopped
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1 rib of celery, finely chopped
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2 cloves garlic, finely chopped
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1 red capsicum, chopped in pieces
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250g/1/2 pound button mushrooms, sliced
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1x 400g/14oz tin of tomatoes
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4 tablespoons tomato paste
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2 cups vegetable stock
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100g/3.5ozs red lentils, rinsed well
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Salt and pepper to season.
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500g/1 pound spaghetti
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Salt for cooking water
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Parmesan cheese for serving
Step 1 - In a large pot saute the onion, carrot and celery on medium heat until soft and fragrant. Add the garlic and capsicum and saute for another two minutes. Then add mushrooms, canned tomatoes, tomato paste, stock and finally lentils at the top (I find if I add them last they don't tend to stick to the bottom of the pot). Allow to simmer for 20 minutes.
Step 2 - Fill another pot with plenty of water and bring to the boil. Add salt to the water and then add spaghetti ensuring that it doesn't stick together. Cook until al dente and then drain but do not rinse. By then the sauce should be ready-add some salt and pepper and taste it first. Once it is seasoned, stir the sauce through the spaghetti and serve with some extra grated parmesan cheese.
Teatowel, bamboo chopping board and bowl from Dandi
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