About the Recipe
My dad’s favourite dish was spaghetti bolognese. And I remember we had it regularly (most likely weekly) as kids growing up.
Here’s a rich and tomatoey lentil bolognese that’s not just super tasty – it’s high in protein and fibre, so really good for you too. The 'secret' ingredients are the herbs. They really make this dish one to remember. And one to make again and again.
Ingredients
400g egg-free spaghetti
1 yellow onion, diced
1 large carrot, grated
3 garlic gloves, minced
1 teaspoon fennel seeds
1 teaspoon fresh rosemary, finely chopped
2 tablespoons tomato paste
2 x 400g tins plum tomatoes
100 ml red wine
2 tablespoons vegetable bouillon
1 x 400g tin of green lentils, drained and rinsed
1 tablespoon agave syrup
Olive oil for frying
Preparation
First make your sauce
Add your oil to a large frying pan on a medium-low heat. Fry the onion for about 5 minutes until soft and translucent.
Raise the heat and add the carrot, garlic, fennel, rosemary and tomato paste. Stir all together and fry for 1 minute.
Pour in the tined tomatoes and their sauce, red wine and vegetable stock powder. Reduce the heat to low and simmer for 15 minutes. Give the sauce a regular gentle stir to make sure it isn’t sticking to the pan. If needed, add a little more wine.
Now make your pasta
Bring a pan of salted water to the boil.
Add your pasta and cook to the packet instructions, and your preference of al dente or longer.
Last step
Stir the lentils and agave syrup into the sauce and leave to simmer for a few minutes. After tasting, add a pinch of salt if needed.
Drain the pasta but save 100ml of the water.
Add the drained pasta and reserved water to the sauce and mix gently together.
Spoon into pasta bowls and serve with a green salad and crusty bread to soak up the sauce. Yummy!