pasta

Veggie Spag Bol

Please help me welcome our newest regular contributor, Gemma O’Brien! Gemma is a fellow Londoner working in media with a cute little girl called Darcy. She has a beautiful blog of her own (and lovely IG!), and is going to be to sharing some of her delicious recipes with us over here as well! Yay! You can read a bit more about Gemma over on our “About” page. 

Bethie xx

By: Gemma O’Brien

What I love about this dish is the fact that lentils work really well as a mince substitute, similar in size and shape, cheaper as well as being environmentally friendly.

This dish is a great way to dip your toe in the Meat Free Monday initiative and the benefits are never ending. They are a great source of lean protein, soluble fibre, high in iron, and zero cholesterol. The list goes on!

This is a family favourite in our house and pretty simple packed full of flavour. I hope you enjoy it as much as we do!

Veggie Spag Bol

Print Recipe

Ingredients

  • 2 carrots
  • 2 celery sticks
  • 4-5 mini courgettes
  • 1 red onion
  • 1 white onion (no biggy if you use two of the same)
  • 2 garlic cloves (crushed with press)
  • 1 tsp salt and pepper
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 2 400g (14oz) can of crushed tomatoes (sometimes use passata, instead up to you)
  • 1 Pack (about 2 cups cooked) of Merchant Gourmet pack of ready to eat Puy Lentils (you can start from scratch but this saves you a lot of time)
  • your choice of spaghetti or pasta (I try and use wholewheat pasta)

Instructions

1

Chop small your carrots, onions, celery and courgettes and pop in a pan on a light heat for 8-10 mins, I always spray rape seed oil in and stir the veg but you can use sunflower or virgin olive oil, whatever your preference.

2

Add in your garlic once the veg has softened around 5-8 mins

3

Turn up the heat and brown off. I usually add my paprika and seasoning now too. 

4

Add your tomato puree and crushed tomatoes, (I usually add a dribble of water in the cans give them a swish and add to the pan), check if you need a little more seasoning.

5

Bring all this to the boil then cover and put on a simmer for 15 mins.

6

Now take the lid of and add in your lentils to warm through, you will only need to leave it on for another 5-10 mins. If your sauce is watery leave the lid off and keep the temp medium-high, or if you sauce is thickening too much turn down the heat and add a dribble of water.

7

When you have added your lentils, get your pasta on too so that the two are ready at the same time.

8

Enjoy!

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