Lentil Bolognese

As part of my current placement I was tasked with creating easy to cook recipes to teach at a cooking class for people of social disadvantage and very low income. I wanted to make robust, cheap, nourishing meals which were tasty enough to make time and time again, and this is what I came up with.

I have made this recipe three times since that cooking class, it’s quickly becoming a favourite. I tend to get a bit carried away with making myself some fancy stuff, it’s nice to be brought back down to earth with this delicious wholesome meal.

This meal is: Cheap. Nourishing. High Protein. High Fibre. Hearty. Simple

Prep: 0:10 | Cook: 0:15 | Serves 4-6 | Feed 5 for $5 

Ingredients:

• 1x 500g pack of spaghetti (I use wholemeal)
• 1 Tbs Oil (canola or olive are best)
• 1 onion, diced (red or brown, whatever you’ve got)
• 2 cloves of garlic, crushed
• 1 carrot, diced
• 2 celery stalks, diced
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tin (400g) brown lentils
• 1 tin (400g) tinned tomatoes

Method:

1. Boil water in a pot and dump in pasta, cook until almost done as per packet instructions
2. In a large fry pan, heat the oil over a medium heat and add the onions and garlic, sautee until beginning to become soft and translucent
3. Add the carrots and celery and cook for 2-3 minutes
4. Add the lentils, oregano, and basil and stir through
5. Add the tomatoes, stir, and cover. Allow to simmer for around 8 minutes.
6. Take the pasta out of the water and add into the sauce, cover and simmer for a further 2-3 minutes
7. Serve!

Sauteeing onions and garlic

Add carrots and celery

Add lentils and spices

Add tomatoes and simmer

Chuck in a handful of spinach for extra delicious greens