Lentil Bolognese & sweet potato
2
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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Ingredients
Olive Oil
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Garlic
2 clove(s), chopped
Red onion
1 small, finely chopped
Celery, Raw
1 stick(s), finely chopped
Carrots, raw
1 medium, finely chopped
Coriander seeds
1 teaspoon(s), crushed
Ground Cinnamon
½ teaspoon(s), level
Green or Brown Lentils, cooked
200 g
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s), made with 1000ml hot water
Parsley, fresh
1 sprig(s), fresh, roughly chopped
Sweet potato, raw
450 g, peeled and spiralised
Instructions
1
Add cooking spray to a large pan over a medium heat. Add the garlic, onion, celery, carrot and spices, and cook for 5 minutes until just softened.
2
Add the lentils, chopped tomatoes and stock and stir to combine. Bring to a simmer and cook on a gentle heat for 40 minutes until the liquid has reduced and the lentils are tender, but retain their shape. If they need extra cooking time, top up with water and continue cooking. Season well and stir in the parsley.
3
Meanwhile, heat the remaining oil in a large frying pan and fry the sweet potato spirals until cooked and tender. You may need to do this in batches.
4
Divide the sweet potato between plates and top with the lentil Bolognese. Serve seasoned with freshly ground black pepper.
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