Photo by Frédéric Dupont on Unsplash
Lentil bolognese
Spaghetti topped with a long-simmered lentil ragù of onion, carrot, celery, garlic, tomatoes, purée, herbs, and stock.
- 3 tbsp olive oil
- 2 finely chopped onions
- 3 finely chopped carrots
- 3 finely chopped celery sticks
- 3 crushed garlic cloves
- 500 g dried red lentils
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp dried oregano
- 2 tsp dried thyme
- 3 bay leaves
- 1 l vegetable stock
- 500 g spaghetti
- parmesan or vegetarian cheese
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened.
- Step 2
Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock.
- Step 3
Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need.
- Step 4
Season.
- Step 5
If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions.
- Step 6
Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese.
- Step 7
Alternatively, cool the sauce and chill for up to 3 days.
- Step 8
Or freeze for up to 3 months.
- Step 9
Simply defrost portions overnight at room temperature, then reheat gently to serve.
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Cook it with MelloProtein, carbs and fat for this dish
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