Green Lentil Spaghetti Bolognese Recipes

JOE WICKS' LENTIL BOLOGNESE RECIPE

Steps:

• Add the oil to a saucepan over a low heat. Tip in the chopped onion and carrots, along with a pinch of salt and pepper. Cook for 6 minutes until mostly softened. Stir in the garlic and rosemary sprigs. Cook for another minute until it smells fragrant, then tip in the lentils.
• Give everything a good stir, then pour in the red wine. When most of the wine has bubbled off, chuck in the chopped tomatoes, then re-fill one of the tins with water and pour it in. Stir in the tomato puree then leave to cook for 20 minutes, until the sauce has thickened and the lentils are soft.
• When the lentils are nearly cooked, toast the walnuts in a dry frying pan over a medium heat until lightly browned and smelling nutty. Allow to cool and roughly chop, then add them to the pan. Stir in the balsamic vinegar and season your Bolognese to taste, removing the rosemary sprigs.
• Serve with cooked pasta and, if you're like me, loads of grated cheese on top! This recipe was taken from Veggie Lean in 15 by Joe Wicks which is out now (Bluebird)

LENTIL RAGU

Steps:

• Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
• If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.