Veggie Bolognese
Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
2 serves per portion
Recipe courtesy of Deb Annesley, Bundaberg Branch
Ingredients:
1 tablespoon olive oil
1 onion, finely diced
2 cloves garlic, minced
1 large carrot, finely diced
1 capsicum, finely diced
2 x 420g tins, brown lentils
250g haloumi, finely diced
½ cup vegetable stock
3 tablespoons tomato paste
400g can diced tomatoes
250 ml water
300g spaghetti, cooked to packed directions
¼ cup basil leaves, roughly chopped
Method:
HEAT oil in a large pan over medium heat.
SAUTE onion and garlic until soft and fragrant.
ADD carrot, capsicum, corn, lentils and haloumi and sauté for 2-3 minutes.
POUR stock in with the vegetables and cook, stirring for 2 minutes.
ADD tomato paste, canned tomatoes and water and bring to the boil.
SIMMER on low with the lid on for 20 minutes or until liquid has reduced and thickened.
SERVE on a bed of pasta and sprinkle with basil.
What's Great About It:
This recipe is healthy and filling because it has lots of vegetables and lentils. Lentils are full of fibre, which is good for your gut health and helps keep you feeling fuller for longer. The haloumi adds a tasty, salty flavour and some extra protein.
