Spaghetti with Lentil Bolognese

By charlotteh371

Ingredients

• 3/4 cup lentils
• 6 oz whole wheat spaghetti
• 2 carrots, peeled
• 2 stalks celery
• 1 yellow onion
• 4 cloves garlic
• 2 tbsp. fresh rosemary leaves, divided
• 1 tbs canola oil
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp tomato paste
• 1/4 cup red wine vinegar
• 2 tbsp butter
• 1/4 cup grated parmesan cheese

Preparation

Step 1

bring medium pot of lightly salted water to a boil and add lentils. Cook 18 mins or until lentils are tender. Drain lentils and set aside. rinse pot and refill with lightly salted water; bring to a boil.

While lentils cook, thinly slice carrots and celery. Peel and chop onion and mince garlic. Chop rosemary leaves.

once lentils have been cooking for about 10mins, in a large skillet over medium high heat, heat oil. add carrots, celery, onion, garlic and 1 tbs of rosemary; season with 1/4 tsp each of salt and pepper. Cook until veges are softened about six mins. add tomato paste and stir until veges are coated. add lentils, vinegar and 1 cup water. bring to a simmer, stirring occasionally, for 10mins or until mixture thickens.

Meanwhile, add spaghetti to boiling water. cook until noodles are al dente. drain noodles, reserving 1/2 cup of water.

To the skillet with the lentils, add cooked pasta, butter and a little of the reserved pasta cooking water. heat, stirring often, until spaghetti is coated with lentil Bolognese. if sauce seems too dry, add more water. remove from heat and season with remaining 1/4 tsp each salt and pepper.

divide among four plates and top with a tbsp of grated parmesan and remaining rosemary.