Lentil Bolognese with Courgette Spaghetti

Serves 4

Made using a Vegetable Spiralizer

Ingredients

For the bolognese

  • 1 tbsp olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 clove garlic, crushed and chopped
  • 1 medium carrot, peeled and finely diced
  • 1 stick celery, finely chopped
  • 100g button mushrooms, sliced
  • ½ tsp sugar
  • 1 tsp dried mixed herbs
  • 1 bay leaf
  • 100ml red wine or hot water
  • 400g can chopped tomatoes
  • 2 tbsp tomato pure
  • 1 vegetable stock cube
  • 410g can green lentils, drained
  • Salt and black pepper

For the spaghetti

  • 4 medium courgettes, washed, dried and trimmed at both ends
  • Juice of ½ lemon
  • Salt and black pepper

For the garnish

  • 2 tbsp Parmesan cheese (or vegetarian/vegan alternative), grated
  • 2 tbsp basil leaves, roughly chopped

Instructions

 

  1. Heat the oil in a frypan, add the onion and garlic and fry gently for 5 minutes until softened. Add the carrot, celery and mushrooms and fry for a further 5 minutes.
  2. Add the remaining ingredients except the lentils, cover and simmer gently for 15 minutes. Stir in the lentils and simmer for 10 minutes, then season and remove the bay leaf.
  3. Insert the spiralizer blade with the largest triangles and spiralize the courgette. Separate the strands and trim to the desired length with scissors.
  4. Bring a large pan of water to the boil and simmer the courgette spaghetti for 2 minutes. Drain, toss in lemon juice and season to taste. Add to the bolognese and stir gently.
  5. Serve in warmed bowls topped with the reserved pine nuts and fresh basil leaves.

Tip: If you want the spaghetti to resemble pasta, peel the courgettes but for more colour leave the skin on.