Name: Spaghetti lentil bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 large onion, finely chopped; 2 garlic cloves, crushed; 2 tablespoon fresh basil, coarsely chopped; 1 teaspoon dried oregano leaves; 400 gram can diced tomatoes; 400 gram can tomato purée; 400 gram can brown lentils, drained, rinsed; 400 gram spaghetti; 25 gram finely grated pecorino cheese; 2 tablespoon basil leaves, plus extra to serve

Spaghetti lentil bolognese

A delicious new twist on a versatile Italian staple. Enjoy this wonderfully comforting spaghetti lentil bolognese for a hearty midweek meal that the whole family will love!

Ingredients

2 tablespoon olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

2 tablespoon fresh basil, coarsely chopped

1 teaspoon dried oregano leaves

400 gram can diced tomatoes

400 gram can tomato purée

400 gram can brown lentils, drained, rinsed

400 gram spaghetti

25 gram finely grated pecorino cheese

2 tablespoon basil leaves, plus extra to serve

Method

1.Heat oil in a large, deep frying pan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Stir in garlic, herbs, diced tomatoes and purée. Cook for 5 minutes. Add lentils, then bring to the boil. Cook, covered, for 4 minutes or until sauce thickens. Season to taste.

2.Cook pasta in a large saucepan of salted, boiling water following packet directions until tender. Drain. Return pasta to pan.

3.Divide spaghetti and lentil bolognese among plates or bowls, then season to taste. Serve topped with pecorino and extra basil leaves.

Sarah Murphy