A fibre packed plant-based version of the wonderful family favourite - Spaghetti bolognese! This recipe contains a variety of differing whole-foods and helps to contribute to your fruit and vegetable intake.
- 1 saucepan (with lid)
- 1 deep frying pan (with lid)
- Chopping board
- Food processor
- Weighing Scales
For the Bolognese:
- 100g red lentils
- 75g walnuts
- 1 tbsp of avocado oil
- 1 onion (diced)
- 2-3 cloves of garlic (minced)
- 1 red pepper (diced)
- 2 tbsps of tomato pureé
- 3 sun-dried tomatoes
- 350ml vegetable stock
- 1 tsp of mixed herbs
- 1 small handful of fresh thyme
- 100ml of extra water (if needed)
- Salt & pepper to taste
For the spaghetti:
- 150-200g of red lentil spaghetti
Firstly, add the onion and garlic into a food processor. Bliz together until you have a small diced consistency. Preheat the avocado oil into the deep saucepan and add in the mix. Gently sauté for 2-3 minutes until slightly cooked through.
Next add your red pepper into the processor and add into the pan. Followed by the tomato pureé, herbs and chopped walnuts. Add in splashes of water to prevent sticking to the bottom.
Once infused add in the red lentils, stock and allow to bring to the boil before placing on top the lid and reducing the temperature to allow to simmer. Cook for 15-20minutes, stir occasionally until the lentils are cooked through. Half way through add in the chopped up sun-dried tomatoes for an extra depth of flavour.
Whilst the bolognese is cooking, boil the kettle and cook through the spaghetti for 12-15minutes. Drain and set aside.
When everything is cooked through, combine together. Serve and enjoy!