It’s a ordable and goes with just about everything – what’s not to love?
LENTIL SPAGHETTI BOLOGNAISE
Prep 15 mins | Cook 10 mins | Serves 4
2 tsps vegetable or olive oil 1 onion, nely chopped 1 carrot, nely chopped 2 celery stalks, thinly sliced 2 cloves garlic, crushed
2 large vegetable stock cubes 2 cups boiling water 400g can diced tomato 2 x 400g cans brown lentils, rinsed 4 Swiss chard leaves, white stalks discarded, leaves shredded
¼ cup chopped at-leaf parsley 150g low-fat fresh ricotta
1 tbsp nely grated lemon zest
1. Cook pasta in a large saucepan of boiling water for 10 mins or until tender. Drain.
2. Meanwhile, heat oil in large frying pan over moderate heat. Add onion, carrot
and celery; cook and stir for 3 mins or until onion softens. Add garlic; cook and stir for 30 secs or until fragrant. Add crumbled stock cubes, the boiling water and tomatoes. Bring to the boil. Reduce heat; simmer, uncovered, for 3 mins or until sauce thickens slightly. Stir in lentils, chard and half the parsley; cook and stir for 2 mins or until heated. Season.
3. Add pasta to lentil mixture; toss to combine. Serve sprinkled with ricotta, zest and remaining parsley.