Spaghetti lentil bolognese
A delicious new twist on a versatile Italian staple. Enjoy this wonderfully comforting spaghetti lentil bolognese for a hearty midweek meal that the whole family will love!
- 30 mins cooking
- Serves 4
Print
Ingredients
- 2 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoon fresh basil, coarsely chopped
- 1 teaspoon dried oregano leaves
- 400 gram can diced tomatoes
- 400 gram can tomato purée
- 400 gram can brown lentils, drained, rinsed
- 400 gram spaghetti
- 25 gram finely grated pecorino cheese
- 2 tablespoon basil leaves, plus extra to serve
Method
- 1Heat oil in a large, deep frying pan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Stir in garlic, herbs, diced tomatoes and purée. Cook for 5 minutes. Add lentils, then bring to the boil. Cook, covered, for 4 minutes or until sauce thickens. Season to taste.
- 2Cook pasta in a large saucepan of salted, boiling water following packet directions until tender. Drain. Return pasta to pan.
- 3Divide spaghetti and lentil bolognese among plates or bowls, then season to taste. Serve topped with pecorino and extra basil leaves.
