Lentil spag bol

My favourite spag bol - cannot go wrong.

Serves 4-6

Ingredients

  • Porcini Mushrooms (dried)

  • 1 Onion

  • Garlic

  • 1-2 Carrots

  • 2-3 Celery sticks

  • Rosemary

  • Bay Leaf

  • Red Wine

  • 1 Tin Green Lentils

  • 1 Tin Tomatoes

  • Tomato Puree

  • Whole wheat Spaghetti

  • Parsley

  • Parmesan

Method

  1.   Rehydrate the mushrooms with boiling water

  2.   Fry the onions, garlic, carrots, celery, rosemary and bay leaf

  3.   Chop the mushrooms finely, saving the water – add both to pan

  4.   Add red wine

  5.   Add lentils, tomatoes, tomato puree and ½-1 tin water

  6.   Simmer for 30 mins

  7.   Cook spaghetti

  8.   Add parsley and parmesan at the end

Adapt and use this sauce to make a lasagne! Switch the tomato sauce in our lasagne recipe with this spag bol sauce!