Lentil and tomato bolognese

OMG I love spag bol, it conjures up the comforting the scent of mixed herbs and warm lovely kitchens; and back in the day it always seemed a bit way out and daring (back in my day that is!). Grated parmesan sets it off gorgeously and it always feels like a friendly, sociable meal – all that communal shlurrping of spaghetti strands is a bonding experience.
  • Serves
    2
  • Prep
    10 mins
  • Cook
    25 mins
  • Difficulty
    Easy
Ingredients
  • olive oil
  • 1 red onion, finely chopped
  • 1 stick of celery, finely chopped (unless you’re me, who thinks celery mings big time)
  • 6 chestnut mushrooms, thinly sliced
  • 1 fat garlic clove, crushed
  • 200g baby tomatoes, halved
  • 4 tablespoons of tomato puree
  • 300g tin Puy or green lentils, drained
  • 75ml red wine
  • 75g fresh red pesto
  • 1 tablespoon of dried mixed herbs
  • sea salt,
  • black pepper
  • ½ teaspoon sugar
  • 120-200g of dried wholewheat linguine (60g for women, 100g for men)
  • bunch of fresh basil
  • grated parmesan
Instructions
Gently fry the onion, garlic and celery (GAK!) until the onion is slightly soft and translucent.

Add the mushrooms and baby tomatoes, and cook for 2-3 minutes.

Add the red wine. Bring to the boil, reduce the heat and simmer for 10 minutes. Stir in the lentils and add the tomato purée, salt, pepper, sugar, herbs and pesto. Simmer gently for a further 15 minutes.

Meanwhile, cook the pasta in a large pan of boiling salted water until al denté (keeping a bit of ‘bite’).

Drain the pasta and add to the sauce, tear in the basil, keeping a few leaves aside, and gently combine.

To serve, scatter over the reserved basil leaves and top with grated parmesan and more black pepper.
Nutrition info
Lentils are rich in iron and other important nutrients, including folate and B vitamins. They also provide protein and fibre and help to stabilise blood sugar. Tomatoes provide vitamin C for healthy skin and connective tissue, plus immunity maintenance. The pasta provides carbohydrates for energy and its energy release is further slowed by the combination of lentils and wholegrains.

Learn how to weave food like this into a joyful healthy diet with our eatnaturally meal plans.

I like my spaghetti like I like my women. All over my shirt.
Jarod Kintz
Share this recipe
Print Friendly and PDF
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you accept our use of cookies. Learn More