Veggie Spag Bol
NOTE: If you are short of time, instead of making the sauce from scratch use a 430g jar Bolognese sauce (no more than 5g sugar and 3g fat – check the label).
(Approx 590 kcal per serving)
2 garlic cloves
1 celery stick
1 tablespoon rapeseed oil
2 teaspoons Italian seasoning
400g tin green lentils, drained and rinsed
1 tablespoon tomato puree
400g tin chopped tomatoes
½ reduced sodium vegetable stock cube
100g wholewheat spaghetti (gluten free if necessary)
2 tablespoons Gran Moravia cheese (vegetarian style Parmesan – 10g)
salt (optional) and freshly ground black pepper
Cut the onion in half, then peel and finely chop. Peel and crush the garlic. Peel and finely chop the carrot. Trim and finely chop the celery. Dice the mushrooms.
Heat a large non-stick frying pan over a medium heat. Add the oil and then tip in all the prepared vegetables and Italian seasoning and saute for about 5 minutes until softened with a little colour.
Tip the lentils into the vegetable mixture, then season with salt (optional) and pepper and cook for 1-2 minutes until evenly combined.
Stir in the tomato puree and crumble in the stock cube, then cook for another minute, stirring. Pour in the passata, stirring to combine. Bring to the boil, then reduce the heat and simmer gently for about 30 minutes until the mince is tender, stirring occasionally.
Meanwhile, cook the spaghetti in a pan of boiling water with a pinch of salt (optional) and cook for 10-12 minutes or according to packet instructions. Drain in a colander in the sink and return to the pan. Fold in the veggie Bolognese sauce until evenly combined and then divide among bowls and scatter over the cheese to serve.