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A tasty veggie version of the family favourite.

Suitable for Vegetarians | Gluten-free
Difficulty Medium
Serves 4
Prep time 20 minutes
Cook time 40 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
345 kcal 4.8 g 1 g 7.1 g 3 g 59 g 6.3 g 0.03 g

Ingredients

  • 1 tbsp olive oil

  • 1 onion, finely diced

  • 1 carrot, finely diced

  • 1 celery stick, finely diced

  • 2 garlic cloves, crushed

  • 1 tbsp tomato puree

  • 250g ready to eat lentils *

  • 1x400ml tin chopped tomatoes

  • 1 tsp oregano * chopped

  • 150ml red wine

  • 300g gluten free spaghetti *
  • Parmesan (or alternative) and basil leaves to serve
* Available at Holland & Barrett

Method

Step 1
In a large frying pan, heat the oil and fry the onion, carrot and celery on low until soft.

Step 2
Add in the garlic and tomato puree and turn the heat to medium and fry until the vegetables are starting to go golden.

Step 3
Add in the puy lentils, oregano and chopped tomatoes and mix well. Add in the red wine and seasoning, bring to the boil and then simmer for 15-20 minutes.

Step 4
Meanwhile, boil the pasta according to the packet instructions and then serve with the bolognese. Top with parmesan shavings and basil leaves.

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