Essentials MAG - MAY 2020

EssentialsMAG Tasty Recipe
Tomato and Lentil
Bolognese
INGREDIENTS
3 tbsp olive oil
1 red onion, chopped
1 garlic clove, crushed
2 carrots, finely diced
250g chestnut mushrooms, chopped
400g can chopped tomatoes
1 tbsp tomato purée
4-6 basil leaves, shredded, plus extra, to garnish
400g can green lentils, drained and rinsed
300g spaghetti
SERVES 4
METHOD
Heat the oil in a pan and cook the onion over a medium heat until soft. Add the
garlic and carrots and stir for another 2 minutes.
Add the mushrooms and cook, stirring occasionally, until all the juices run out.
Increase the heat and cook until all the juices have evaporated.
Add the canned tomatoes, tomato purée, basil and green lentils, then simmer
for 10 minutes.
Cook the pasta according to packet instructions. Drain, then toss with the sauce.
Garnish with basil, to serve.