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Photo of Lentil Bolognese & sweet potato by WW

Lentil Bolognese & sweet potato

5
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Moderate
If you’re looking to reduce your carb intake, invest in a spiraliser – they’re not expensive! A quick and easy way to create vegetable spaghetti, it works on everything from sweet potatoes to courgettes.

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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