zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Quick lentil & vegetable Bolognese

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Quick lentil & vegetable Bolognese

    • Low Fat
    • Vegetarian
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    2 tsp oil
    ½ x 500g bag frozen Cooks’ Ingredients Soffritto Mix
    400g can lentils, drained and rinsed
    400g can chopped tomatoes
    ½ x 25g pack fresh parsley, chopped
    150g spaghetti
     

    Method

    1. Heat the oil in a saucepan and fry the soffritto mix for 4-5 minutes. Stir in the lentils, tomatoes and 100ml water, then simmer for 10 minutes. Season and add the parsley.

    2. Meanwhile, cook the spaghetti in boiling water for 8-10 minutes or until tender. Drain and serve with the lentil Bolognese.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary