Baked potatoes
Crisp-skinned, fluffy jacket potatoes are a budget-friendly way to feed a crowd. Serve our easy baked potatoes with soured cream, cheese or baked beans
Lentil bolognese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 3 tbsp olive oil
- 2 onionsfinely chopped
- 3 carrotsfinely chopped
- 3 celerysticks, finely chopped
- 3 garlic clovescrushed
- 500g bag dried red lentils
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp each dried oreganoand thyme
- 3 bay leaves
- 1l vegetable stock
- 500g spaghetti
- parmesanor vegetarian cheese, grated, to serve
Nutrition: per serving
- kcal715
- fat9glow
- saturates1g
- carbs120g
- sugars15glow
- fibre14ghigh
- protein33g
- salt1.05glow
Method
step 1
Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
step 2
If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
