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of the week
Switch up your regular spag bol with this super simple vegetarian version!
Packed full of hidden veggies and hearty lentils, this family favourite will be
ready in 40 minutes – the ultimate winter warmer.
1 carrot, grated
1 large celery stalk, grated
1 large brown onion, grated
4 cloves garlic,
2 cans diced tomatoes with
chilli & herb
1 can lentils, drained and
350g dried spaghetti
1 cup grated parmesan
Prep time: 5 mins
Cooking time: 35 mins
1. Add a splash of olive oil to a large saucepan over
medium heat. Add the carrot, celery and onion and
sauté for 7 minutes until the vegetables are soft,
tender and beginning to caramelise.
2. Add the garlic and sauté for a further 3 minutes.
3. Add the tomatoes, lentils and a cup of water and
season generously with salt and pepper. Bring the
sauce to the boil and then reduce to low and simmer
for 20 minutes.
4. While the sauce is simmering, cook the pasta as per
packet instructions. Serve the bolognese over the
spaghetti and top with the parmesan cheese.
• This dish can easily be made vegan – just leave off
the parmesan to make your pasta vegan friendly!
Limited to 12 assorted