Red Lentil Bolognese

Preparation Time:

30 min

Cooking Time:

9 min

Portion(s):

4 servings

Category:Vegetarian

Ingredients

1 packet MITSIDES Spaghetti
3 tablespoons olive oil
1 onion, coarsely chopped
2 garlic cloves, crushed
2 carrots, chopped
2 celery stalks, chopped
150 g / 2/3 cup Red Lentils
1 tin MITSIDES chopped peeled tomatoes (400 g)
3 tablespoons tomato paste
475 ml / 2 cups vegetable stock
1 tablespoon fresh chopped marjoram
(or 1 teaspoon dried marjoram)
salt, pepper

Method

1. Heat olive oil in a large saucepan and gently fry the onion, garlic, carrots and celery for about 5 minutes, until soft.
2. Add lentils, chopped tomatoes, tomato paste, stock and marjoram and season to taste. Bring mixture to a boil and simmer for 20 minutes, partially covered, until the sauce thickens.
3. Meanwhile, add pasta to a large saucepan of plenty of salted, boiling water and boil, uncovered, for 8 – 9 minutes, until al-dente.
4. Drain the cooked spaghetti and empty into a warm bowl. Pour over the sauce, toss well and serve.