SPAGHETTI LENTIL ‘BOLOGNESE’

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP + COOK 30 MINS

✦ 2 tbsp olive oil

✦ 1 large onion (200g), chopped finely

✦ 2 cloves gar­lic, crushed

✦ 2 tbsp coarsely chopped fresh basil

✦ 1 tsp dried oregano leaves

✦ 400g can diced toma­toes

✦ 400g can tomato puree

✦ 400g can brown lentils, drained, rinsed

✦ 400g spaghetti

✦ ¹⁄ 3 cup (25g) finely grated pecorino cheese

✦ 2 tbsp small basil leaves, ex­tra

1 Heat oil in a large deep fry­ing pan over medium heat. Cook onion, stir­ring, 5 mins or un­til golden. Stir in gar­lic, herbs, diced toma­toes and puree. Cook 5 mins. Add lentils, then bring to the boil. Cook, cov­ered, 4 mins 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, sea­son to taste. Serve topped with pecorino and ex­tra basil leaves.

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