Ingrédients
- 1 tbsp olive oil
- 1 carrot, finely chopped
- 1 small white onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tbsp tomato puree
- 400g tin chopped tomatoes
- 1 tbsp soy sauce
- 100ml water
- 150g spaghetti
- 1 x 250g pouch of Merchant Gourmet Tomatoey French Lentils
- 10g parsley, chopped
- Pinch of salt and pepper
Méthode
- Heat the olive oil in a large lidded casserole dish over a medium heat. Add the carrot and onion and fry for 3-4 minutes or until starting to soften. Reduce the heat to low, cover and sweat for 10 minutes, stirring occasionally to ensure the veg doesn’t burn.
- Put a large pan of salted water on to boil.
- Add the garlic and oregano to the pan with carrot and onion and cook for 2 minutes more, until fragrant. Add the tomato puree, chopped tomatoes, soy sauce and water with a big pinch of salt and pepper and bring to a simmer. Cook for 10 minutes to allow the sauce to thicken slightly.
- Meanwhile, cook the spaghetti as per the packet instructions. Drain, reserving a little of the pasta water and set aside.
- Stir the lentils into the tomato sauce, then reduce the heat to low and leave to simmer for 5-10 minutes until the lentils are heated through.
- Toss the pasta through the sauce, along with the parsley and a little of the pasta water if needed. Season to taste, then serve.
Good to know!
Double up the quantities and pop a couple of portions in the freezer to get ahead on meal prep.
4 comments
Love this recipe! Quick, easy, healthy and very yummy 😋
Great, tasty bolognase. I’ve made this many times and batch cook this for a speedy midweek meal. Recommend.
Great, easy tasty bolognase, I’ve made this many times and usually batch cook it for quick mid week meals. Recommend.
Easy mid week supper dish. Great depth of flavour, an excellent bolognese sauce I will use again