Serves:
3
Prep time:
5 mins
Cook time:
20 mins
Ingredients:
400g tin green/red lentils
400g tin chopped tomatoes
1 small onion
2 cloves garlic
1 teaspoon oil
250g wholewheat spaghetti (1/2 a packet)
Salt & pepper, to taste
This can be whipped up in less than 30 minutes. Lentils are a great form of protein loaded with fibre and nutrients. They are cheap and easy to cook. I’ve used tinned lentils here to make the recipe quick and easy but if you have more time, dried lentils are even cheaper. They just require soaking and a longer cooking time. Try to use wholewheat ‘brown’ whic contains more fibre, helping keep you fuller for longer.
Method:
Chop the onion and garlic finely.
Heat the oil in a saucepan and add the chopped onion, stir well, when the onion softens and turns translucent, add the chopped garlic. Stir for a minute on low heat, you want to soften the garlic not burn it. Next add the tins of lentils, tomatoes and salt and pepper to taste. Simmer for about 10 minutes.
Whilst the bolognese is simmering, cook the spaghetti by boiling it in a large pan of boiling water for about 12 minutes. Drain & serve with the bolognese sauce.
