Lentil Spaghetti Bolognaise

Lentil Spaghetti Bolognaise - Tracey Bennett, The Reckless Foodie

Servings : 4-6

Here is one of many family’s favourite dishes - “Spag Bol” only minus the mince! Using all the same tomato and herby flavours, plus carrots, with lashings of fresh herbs to boot is what makes this dish a winner and a super delish regular easy meal for the family. We serve it with Nut Parmesan to take it next level!

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Ingredients

• 2-3 Tbsp Olive Oil

• 4 cloves garlic

• 2 finely chopped onions

• ½ tsp chilli paste or flakes (optional)

• 3 cups cooked brown lentils (or two tins of strained brown lentils)

• 1 cup water (add more if needed)

• 2 tins quality chopped tomatoes

• (or equivalent tomato pasta sauce)

• 1 carrot, grated (optional)

• 1 Tbsp tomato paste

• 1-2 Tbsp tamari

• 1 Tbsp dried oregano (or mixed Italian herbs)

• ¼ - ½ cup fresh parsley chopped fine

• ¼ - ½ cup fresh basil chopped fine

• 1 tsp quality salt and pepper to taste

Method

1. Sweat onions, garlic, salt and chilli until soft and clear.

2. Add lentils, water, salt, pepper, tinned tomatoes and tomato paste and grated carrot.

3. Bring to the boil, add the dried herbs and then put heat down to a simmer.

4. Simmer for 30 minutes, adding more water if needed.

5. Add most of fresh herbs, cracked pepper to taste and simmer for a further few minutes.

6. Serve on your favourite gluten-free pasta or a bed of brown rice, sprinkled with remaining fresh herbs and some nut parmesan cheese! Great with a crisp, fresh green salad on the side.

Tracey’s Tip

If you are making your lentils from scratch, soak one cup of lentils overnight. Rinse thoroughly the next day and cover with water in a pot and simmer for 30 – 40 mins or until just soft to bite but still holding their shape. If you have a pressure cooker, it takes about 10-12 minutes. It is great to make more and freeze

them for later.