Want to know how to add an interesting twist to a family staple?
Bolognaise has always been a firm favourite in our house, however this puy lentil bolognaise is a nice twist. Packed full with flavour, this is a great option for vegan or vegetarians.
200g of puy lentils
2 tsp vegetable bouillon
500ml of hot water
1 tbsp of vegetable oil
3 tbsp onion flakes
1 tsp garlic flakes
1 celery stick
150g of button mushrooms, quartered
1 tbsp of dried oregano
2 bay leaves
2 tbsp of tomato purée
2 x 400g tins of chopped tomatoes
200g of penne pasta
2 tbsp of pesto
Place the lentils in a small pan with the vegetable bouillon and hot water and place over a medium-high heat. Cook for 15 minutes.
In the meantime, dice the celery and carrot into 1cm cubes.
Add a splash of vegetable oil to a saucepan and sweat the vegetables with a pinch of salt until soft but not coloured.
Add the garlic flakes, onion flakes, oregano and the tomato purée. Stir for a couple of minutes, then add the tinned tomatoes, mushrooms, bay leaves and the lentils (including any stock still left in the lentil pan).
Simmer for 30 minutes to allow the sauce to thicken.
10 minutes before the sauce is due to be ready, cook the spaghetti in a pan of salted boiling water for 8–12 minutes or until al dente.
Drain the pasta and stir through the pesto.
Serve up hot with the sauce