This is made possible by BBC Foods!
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2–3 medium carrots, peeled and diced
- 1 medium courgette, trimmed and diced
- 200g/7oz mushrooms, any kind, sliced or quartered if large
- 400g tin green lentils, drained
- 400g tin chopped tomatoes
- 1 vegetable stock cube
- 3 tbsp tomato ketchup
- ½ tsp dried mixed herbs
- 250g/9oz dried spaghetti
- 50g/1¾oz cheddar, grated
- salt and ground black pepper
Method
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Heat the oil in a large, deep frying pan and fry the onion, carrot, courgette and mushrooms over a high heat for 8 minutes.
- Longer if they need to be on longer, 10 minutes max!
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Add the lentils, tomatoes, stock cube, tomato ketchup and herbs. Refill the tomato tin with water and pour into the pan.
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Season with salt and lots of ground black pepper.
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Cover with a lid and bring to a gentle simmer over a medium heat, stirring occasionally.
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Reduce the heat to low and cook for 15 minutes.
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Especially towards the end of the cooking time as the sauce thickens. Season to taste.
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While the Bolognese is simmering, cook the pasta according to the pack instructions.
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Drain the pasta and serve topped with the Bolognese and a little grated cheese.
Banner and Image Credit: BBC
