Red Lentil Bolognese
Struggle to get your five-a-day? This superhealthy lentil ragu will get you four steps closer and can be frozen for extra convenience.
Method
Based on 6 servings, adjust as needed.
Step 1
Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened.
Step 2
Stir in the lentils, chopped tomatoes, tomato purée, bay leaves and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season with salt and pepper.
Step 3
If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
- Ingredients
- Based on 6 servings
-
2 x 400g Cans Chopped Tomatoes 2x Sainsbury's Chopped Tomatoes Can 400g -
2 Onions, finely chopped 1x Sainsbury's Onions Loose -
2 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
2 Bay Leaves 1x Sainsbury's Bay Leaves 3g -
800ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
500g Spaghetti 1x Sainsbury's Spaghetti Pasta 500g -
3 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
2 Carrots, finely chopped 1x Sainsbury's Carrots 1kg -
2 Celery, sticks, finely chopped 1x Sainsbury's Celery -
250g Bag Dried Red Lentils 1x Sainsbury's Dried Red Lentils 500g -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
Vegetarian Parmesan, grated, to serve 1x Stamford Street Co. Italian Hard Cheese 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g