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Spaghetti bolognaise with lentils recipe
Spaghetti bolognaise with lentils recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Mushroom and lentil bolognese – a hearty, veggie-packed dinner.
Ingredients:
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, peeled, coarsely grated
  • 150g cup mushrooms, finely chopped
  • 250g Pork & Beef Bolognese Mince
  • 44.40 gm Tomato Paste
  • 400g can lentils, rinsed, drained
  • 1 tsp dried oregano
  • 400g can Italian Diced Tomatoes
  • 310ml beef stock
  • 400g spaghetti
Instructions:
  • In a large deep frying pan over medium-high heat, heat the oil until shimmering. Add onion, celery, carrot, and mushroom. Cook and stir occasionally for 5 mins until the mushroom softens. Stir in garlic and cook for 30 secs until fragrant.
  • Sauté the mushroom mixture to the side of the pan and introduce the mince. Stir with a wooden spoon to crumble for 5 mins or until the mince browns. Incorporate the tomato paste thoroughly.
  • Combine lentils, oregano, tomato, and stock with the mince mixture and bring to a boil. Simmer over medium heat for 10 minutes until vegetables are tender and sauce thickens. Season to taste.
  • Cook the pasta in a large saucepan of boiling water according to the package instructions until it's al dente.
  • Serve the pasta in individual bowls and generously layer with the flavorful mince mixture.

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