Lentil Bolognese
18
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
This vegan take on a family favourite meal tastes just as delicious as the original, and uses filling lentils as a base for the Bolognese sauce.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Carrots, raw
2 medium
Celery, Raw
1 stick(s)
Garlic
2 clove(s)
Tomato Purèe
2 tablespoon(s), level
Split Red Lentils, dry
300 g
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
2 cube(s)
Yeast Extract
1 tablespoon(s), level
Thyme, Fresh
5 sprig(s)
Rosemary, Fresh
3 sprig(s)
Bay leaf, dry
2 leaf/leaves
White pasta, dry
300 g
Vegan parmesan
30 g
Instructions
1
Mist a large, lidded, nonstick frying pan with cooking spray and set over a medium heat. Add the onion, carrots and celery and cook for 8-10 minutes until soft, then add the garlic and tomato purée and cook for another 1 minute.
2
Stir in the lentils, chopped tomatoes, stock, Marmite, thyme, rosemary and bay leaves and simmer for about 1 hour, covered, until the sauce has thickened and the lentils are tender. Remove and discard the thyme, rosemary and bay leaves.
3
Meanwhile, cook the spaghetti to pack instructions, then drain. Toss the pasta and sauce together and serve with the cheese alternative scattered over the top
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