Lentil Bolognese

Lentil Bolognese

Serves 4

Points 1½ per serving

Core recipe

Saute 1 large chopped onion, 1 chopped red pepper, 150g mushrooms and 1 crushed clove garlic in 1tsp olive oil. Add 1 can chopped tomatoes, 1tsp tomato puree, 100g dried split red lentils, 2 finely chopped carrots, a few Italian herbs (e.g. basil or oregano) and some black pepper.

Simmer, covered, for 20 minutes. Add 2 chopped courgettes and simmer, uncovered, for another 10 minutes.

Serve over brown pasta or a baked sweet potato, with salad or raw spinach.

Lentil Bolognese
Author: Geraldine Batten, Avon
First published in Slimming World's classic book, 125 Green Recipes

1 large onion, finely chopped
2 carrots, chopped
2 cloves garlic, crushed
227g/8oz green lentils, washed
425g/15oz can chopped tomatoes
710ml/1.25 pint vegetable stock made with Vecon
1 tbsp tomato purée (½ Sin)
2 tsp dried marjoram
Salt and freshly ground black pepper
227g/8oz spaghetti

Cook the onion and carrot in a little water for 5 minutes. Add the garlic, lentils, tomatoes, stock, tomato purée, marjoram and seasoning. Bring to the boil, cover and simmer for 40-45 minutes, stirring occasionally until the lentils are soft.

Meanwhile cook the spaghetti in plenty of boiling water for 10 minutes. Drain and rinse with hot water. Divide the spaghetti between 4 serving dishes and pour the bolognese sauce over the top.