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Lentil Bolognese
Prep Time
15 Minutes
Cook Time
45 Minutes
Ingredients
9
Servings
4
A healthy vegetarian spin on the classic Spaghetti Bolognese. Still just as hearty and delicious.
Ingredients
-
200 grams (7 ounces) of puy lentils
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500 millilitres of hot veg stock
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1 Onion
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1 Carrot
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1 tablespoon (15 milliliters) vegetable oil
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175 grams (6 ounces) of button mushrooms
-
325 grams (11 ounces) of Spaghetti
-
2 x400 grams (14 ounces) of chopped tomatoes
Key Products
Instructions
- 1 Cook the lentils for 15 minutes with the hot vegetable stock on a medium heat.
- 2 While the lentils are cooking, dice the onion and carrots, add them with the mushrooms into a frying pan with vegetable oil and sweat them until soft.
- 3 Add in the Schwartz Spaghetti Bolognese Recipe Mix, tinned tomatoes and lentils and bring to the boil, stirring for a few minutes.
- 4 Cover the bolognaise and simmer for 15 minutes, stirring occasionally. Stir in cooked the spaghetti.
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