Spring Bolognese
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons olive oil
- 1 onion
- 1 stick of celery
- 1 x 14 oz can green/brown lentils
- 7 oz asparagus
- 7 oz frozen spinach
- 10 fl oz hot vegetable stock
- 17.6 oz tomato passata
- 300g spaghetti/other long pasta
- 0.7 oz basil
- pinch of sea salt & black pepper
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Preparation
Step 1
Heat the oil in a casserole or saucepan and add the onion and celery, season well with salt and pepper, and cook over a medium heat for 5–7 minutes until soft.
Step 2
Add the lentils, asparagus and spinach (if using fresh, you will need to do this in a couple of stages: let the first batch wilt before adding the next), stir well then pour in the hot stock. Bring to the boil and simmer for a couple of minutes.
Step 3
Add the passata, bring back to the boil and simmer for 10–15 minutes until the asparagus is tender.
Step 4
Meanwhile, cook the pasta according to the instructions on the pack, then drain well.
Step 5
Stir the basil into the sauce then mix this through the spaghetti.
Step 6
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