Lentil bologneseOctober 16, 2013
A satisfying vegetarian dish which achieves comfort food status in a healthy way.
Ingredients for two people
|1/2||red onion, finely diced|
|2||garlic cloves, crushed|
|1 tin||diced tomatoes|
|2 tbs||balsamic vinegar|
|1 tin||lentils, strained & rinsed|
|1 punnet||cherry tomatoes, halved|
|3 tbs||basil, torn|
|50 g||parmesan, grated|
|2 tbs||olive oil|
For the sauce
Heat some olive oil in a pan over medium-high heat. Add the red onion and the garlic and cook for 2 minutes. Then add in the diced tomatoes and leave to simmer for 5-10 minutes (now is a good time to get your pasta going).
Add the balsamic vinegar, lentils, and the cherry tomatoes and warm through for another 2-3 minutes or until the skin of the cherry tomatoes begins to split. Toss through half of the basil leaves and season with salt and pepper.
For the pasta
Bring a large pot of salted water to boil and add the spaghetti, cook for 10-12 minutes or until al dente. Strain and then divide the pasta between bowls.
Top the pasta with the lentil bolognese and garnish with the remaining basil leaves, grated parmesan cheese, and the olive oil.
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