Wholemeal Spelt Spaghetti Lentil Bolognese

  • 2 servings wholemeal, dried, spelt spaghetti pasta
  • 250 g brown lentils (pre-cooked from a can or carton)
  • 500 mls tomato passata
  • 2 tbsp dried oregano
  • 1 brown onion (skin removed and diced)
  • 2 cloves garlic
  • 2 tbsp balsamic vinegar
  • pinch sea salt & ground black pepper
  • 1 tbsp rapeseed oil (for frying the onion and garlic)
  • 1 tbsp olive oil (for adding before serving)
  • 1 handful fresh basil leaves (to add before serving)
  1. Add the pasta to a pan of boiling water and cook as per packet instructions.

  2. Add the oil, onion and garlic to a pan and cook gently for 5-6 minutes until starts to soften.

  3. Add the lentils, passata, oregano, seasoning and balsamic vinegar to the pan and simmer gently for 5 minutes until they are heated through.

  4. Drain the pasta and divide between 2 plates/bowls.

  5. Add half of the lentil mixture to each serving of pasta, drizzle a little olive oil and add the basil leaves before serving immediately.

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