Friday, 27 January 2017

Dish of the week: Veggie spaghetti bolognese

There’s nothing quite like a spag-bol to get the family excited for dinner in the colder months. Packed with nutrients & suitable for vegetarians too, this low-fat version covers all the bases!  

Prep: 15 minutes
Cook: 30 minutes
Serves 4

Ingredients
180g dried Puy lentils
1 tbsp oil
1 clove garlic, chopped
1 onion, chopped
2 carrots, diced
2 sticks celery, diced
50ml red wine
400g can chopped tomatoes
1 tbsp tomato puree
2 tsp dried oregano
1 tsp LoSalt
300g wholewheat spaghetti

Method:
Cook the lentils in boiling water for 20 minutes, drain.

Meanwhile, heat the oil in a saucepan and fry the garlic, onion, carrots and celery for 5 minutes. Add the red wine and cook until reduced by half. Add the tomatoes, puree, oregano and LoSalt. Half fill the tomato can with water and add to the pan.

Add the lentils and bring to the boil, simmer for 10 minutes until lentils are tender. Meanwhile, cook the spaghetti in boiling water for 10 minutes or until tender, drain and serve with the lentil Bolognese.

Find out more at losalt.com


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