LENTIL SPAGHETTI BOLOGNESE

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 2423kj

300g spaghetti 2 tsp vegetable or olive oil 1 onion, finely chopped 1 carrot, finely chopped 2 celery stalks, thinly sliced 2 cloves garlic, crushed 2 vegetable stock cubes 2 cups boiling water 400g can diced tomato 2 x 400g cans brown lentils, drained, rinsed 4 silverbeet leaves, white stalks discarded, leaves shredded ¼ cup chopped flat-leaf parsley 150g low-fat fresh ricotta 1 tbsp finely grated lemon zest

1 In a large saucepan of boiling water, cook pasta 10 mins or until al dente. Drain.

2 Meanwhile, in large frying pan, heat oil on medium. Saute onion, carrot and celery 3 mins. Add garlic, saute 30 secs. Add crumbled stock cubes, boiling water and tomatoes. Bring to boil. Reduce heat to low, simmer, uncovered, 3 mins or until sauce thickens slightly. Stir in lentils, silverbeet and half the parsley. Cook and stir for 2 mins or until heated. Season.

3 Add pasta to lentil mixture and toss to combine. Serve sprinkled with ricotta, zest and remaining parsley.