Cooking this lentil spaghetti for dinner today made me reflect on how my life has changed in the last five years. Life couldn’t be more different. We have moved from a busy London to ‘the countryside’ with the addition of two children who have become the centre of my world.
One thing that hasn’t changed so much is how much I enjoy cooking and eating good food. Five years ago, I might have cooked something similar for a Friday night but it would have been a rich meaty sauce with red wine & extra beef stock. I now much prefer this vegetarian version, it is lighter but still tasty. And the benefit of it all : I feel healthier.
The kids love it too, the only drawback is how messy they get eating it! (See pictures below)
Lentil Spaghetti Bolognese
Serves 2 adults & 2 hungry children
Preparation& cooking : 45 min
1 onion – finely chopped
1 celery stick – finely chopped
1 carrot – finely chopped
1 large clove garlic- finely chopped
olive oil ( approx 1 tbsp)
230g Puy lentils ( green lentils)
1 can chopped tomatoes ( 400g)
water ( 1 can filled)
1 vegetable stock cube
Heat the olive oil in a a pan and add the onion, celery & carrot and fry for a couple of minutes before adding the garlic. Cook for a few more minutes until softened. Stir in the lentils, then add the can of chopped tomatoes and vegetable stock. Fill the can with water and add the lentils. Cover the pan and let it simmer for 25-30 minutes. You want the lentil to have softened enough but retain their shape. You may need to add a little more water and cook a bit longer if they have too much bite.
Cook your spaghetti following packet instructions and serve with grated parmesan.