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- Tomatoey French Lentil Bolognese
Tomatoey French Lentil Bolognese
- Serves 2
- 40 minutes
- Beginner level
Packed with protein and seasoned with fresh herbs, this lentil bolognese is sure to please a crowd. Its high-fiber content makes it a satisfying vegetarian option that doesn’t sacrifice on taste.
INGREDIENTS
- 1 pouch of Merchant Gourmet Tomatoey French Puy & Green Lentils
- 1 tbsp olive oil
- 1 carrot, finely chopped
- 1 small white onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 1 tbsp soy sauce
- 100ml water
- 150g spaghetti
- 10g parsley, chopped
- Pinch of salt and pepper
HOW-TO
1.
Heat the olive oil in a large lidded casserole dish over a medium heat. Add the carrot and onion and fry for 3-4 minutes or until starting to soften. Reduce the heat to low, cover and sweat for 10 minutes, stirring occasionally to ensure the veg doesn’t burn.
2.
Put a large pan of salted water on to boil.
3.
Add the garlic and oregano to the pan with carrot and onion and cook for 2 minutes more, until fragrant. Add the tomato puree, chopped tomatoes, soy sauce and water with a big pinch of salt and pepper and bring to a simmer. Cook for 10 minutes to allow the sauce to thicken slightly.
4.
Meanwhile, cook the spaghetti as per the packet instructions. Drain, reserving a little of the pasta water and set aside.
5.
Stir the lentils into the tomato sauce, then reduce the heat to low and leave to simmer for 5-10 minutes until the lentils are heated through.
6.
Toss the pasta through the sauce, along with the parsley and a little of the pasta water if needed. Season to taste, then serve.
