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Vegetarian Spaghetti Bolognese

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Serves 4

A traditional spag bol converted for Meatless Monday. Tasty. Filling. Healthy. Yum!
Per serving: 1592kj (379cals); 4.5g total fat (0.7g saturated fat); 6.3g fibre


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You’ll need

1 tbsp olive oil
375g field mushrooms, finely chopped
1 large onion, chopped
2 celery sticks, finely chopped
2 large garlic cloves, minced
500g tomatoes*, chopped
1 can brown lentils, drained
1 cup passata
1½ cups stock (I use beef style which is still all vegetable)
2 tsp dried oregano
2 bay leaves
1 tsp sugar
10 fresh basil leaves, chopped
1/2 cup fresh parsley, chopped
Salt & pepper
Enough cooked pasta for 4 (about a cup each)

Let’s go

Heat oil in a large non-stick frying pan and add mushrooms, onion, celery and garlic with a pinch of salt. Cook on a medium-low heat for 8 minutes until softened. Add tomatoes, lentils, passata, stock, oregano, bay leaves and sugar and bring to the boil. Check for seasoning, reduce heat and simmer for 20 minutes. Remove bay leaves. Add basil leaves and parsley and stir through.  Serve on pasta.

*Using fresh tomatoes is fantastic when they’re in season (cheap, cheap, cheap), but if they’re not just use 2 cans of diced tomatoes.

 

Why it’s good for you
It’s good to cut down on the meat every now and then and this dish is just perfect for that. Packed with vegetables and lentils, it will satisfy your tastebuds while keeping you light and healthy.
Per serving: 1592kj (379cals); 4.5g total fat (0.7g saturated fat); 6.3g fibre

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