SPAGHETTI LENTIL ‘BOLOGNESE’

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.