Red Lentil Bolognese

Rebeka Bergin Rebeka Bergin

    Heat the Olive Oil in a pot on a medium heat, then add the Onion, Carrot and Celery and sauté until the onion becomes translucent (around 3-4 minutes). Add the Garlic and sauté for another 30 seconds (don’t let the garlic turn brown).

    Add in the Chopped Tomatoes, Tomato Purée, Salt & Pepper, Bay Leaf, and Dried Italian Mixed Herbs and cook for 3 minutes. Then pour in the Lentils and Vegetable Stock and bring to the boil. Reduce the heat, cover, and cook, stirring occasionally, for 20-25 minutes (until the lentils and vegetables are soft). Add a splash of water if it starts to stick.

    Serve with 1 cup of spaghetti per person (use whole wheat is possible for 174 calories), or on top of a medium (approximately 173g) baked/jacket potato for 161 calories.

    *Use gluten free spaghetti or pasta shapes in place of whole wheat spaghetti, and always be sure to check the packaging on stock and stock pots/cubes for wheat flour if you have gluten allergies.

    *Some brands of vegetable stock contain ingredients derived from animals, so you should always check the packaging if you are vegan.

Article ID,18233622585,Servings,4,Paper Link,

Red Lentils,3/4 Cup,washed thorougly
Chopped Tomatoes,400g Can
Olive Oil,1 Tablespoon
Celery,1 Stalk,diced
Garlic,3 Cloves,minced
Tomato Purée,1 Tablespoon
Vegetable Stock*,1½ Cups
Dried Mixed Italian Herbs,1 Teaspoon
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.