Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 carrot, finely diced
- 2 stick celery, finely diced
- 1 brown onion, finely diced
- 1/2 cup flat-leaf parsley, roughly chopped
- 420grams can lentils, drained, rinsed
- 400grams can diced tomatoes
- 1/2 cup parmesan, shaved (to serve)
- 500grams spaghetti
- 2tablespoons olive oil
- 2 cloves garlic, crushed
Nutrition per serving
3080kJ / 735Cal
3080 Kilojoules or 735 Calories
35% of daily energy intake*
Protein
29.8grams
Fat
19.7grams
Carbs
108grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook pasta in a large saucepan of boiling salted water following packet directions. Drain and return to pan.
Step 2 of 3
Meanwhile, heat oil in a deep frying pan over medium heat. Add onion, garlic, carrot and celery. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Stir in tomato and 1/2 cup water and bring to the boil. Reduce heat to low and simmer for 10 minutes.
Step 3 of 3
Stir in lentils and cook for 2 minutes or until heated through. Add parsley and season. Serve pasta topped with lentil bolognese and Parmesan.
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