© J Sainsbury plc 2020
Lentil spaghetti Bolognese
This spaghetti bolognese replaces half beef with half lentils, sorting out one of your five-a-day as well as adding some protein to your diet to help keep your bones strong.
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Ready in 1 hour 30 minutes
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Cooking time 1 hour 15 minutes
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Prep time 15 minutes
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Serves 4
Five of your 5 a day
Ingredients
- 1 tsp oil - we used 1 spray of Frylight
- 1 brown onion, diced
- 2 carrots, peeled, diced
- 2 stick celery, diced
- 2 cloves garlic crushed
- 2 rosemary sprigs, leaves picked, finely chopped
- 1 bay leaf
- 100g mushrooms, chopped
- 250g lean beef mince 5% fat
- 2 tbsps. tomato puree
- 1 tsp dried oregano
- 100ml red wine (optional)
- 1 no salt beef stock cube
- 2 x cans chopped tomatoes
- 6 cherry tomatoes, halved
- 1 x 250g carton green lentils
- 300g Spaghetti
- 50g Parmesan, grated (optional)
Method
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1
Into a heated large saucepan, spray with 1 squirt of the oil spray, add the onions carrots, celery, garlic and fresh herbs, and cook over a gentle heat for approx 5 mins, stirring occasionally. Add the mushrooms, and cook for a further 5 mins, until all the vegetables are soft
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2
Increase the heat to medium - high, add the beef mince & cook for a further 5 mins, stirring to break up any lumps of beef, until the beef is browned
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3
Add the tomato puree, oregano, red wine, stock cube, canned tomatoes & cherry tomatoes, & season
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4
Reduce the heat, cover and gently simmer for 1 hour, stirring occasionally
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5
Add the lentils, and cook for a further 10 minutes
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6
15 mins before the Bolognese is ready, cook the spaghetti according to the pack instructions
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7
Serve the Bolognese onto of the spaghetti, with the grated parmesan, if using, and basil leaves
