Lentil Bolognese

Name: Lentil Bolognese
Yield: Makes 6 portions
Ingredients: 1 tsp soy sauce; 1 tbsp chopped fresh thyme leaves; 200 g/7 oz spaghettini or regular spaghetti; 2 tbsp sun-dried tomato paste; salt and pepper; ½ red pepper, deseeded and finely diced; 1 large red onion, finely chopped; 2 large garlic cloves, crushed; 2 tbsp olive oil; 400 g/14 oz tin chopped tomatoes; 200 g/7 oz chestnut mushrooms, diced; 50 g/2 oz dried puy lentils; 2 small carrots, finely diced; 200 ml/7 fl oz vegetable stock

Preparation info

Makes
6
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

This is spaghetti bolognese but not as you know it. Made with lentils (a great source of protein, iron and fibre) and lots of fantastic veggies, think of this as a super-charged bolognese!

Ingredients

2 tbsp olive oil
1 large red onion, finely chopped
½ red pepper, deseeded and fine

Vegetarian
Pasta

Method

Heat the oil in a saucepan over a medium heat, add the onion, red pepper, garlic, carrots and mushrooms and fry for 5 minutes until softened. Add the lentils and stir to coat them in the mixture, then add the chopped tomatoes, stock and tomato paste and season with a little salt and pepper. Cover, bring to the boil, then reduce the heat and simmer for 25–30 minutes until the lentils are soft an