This is a delicious low fat vegetarian bolognaise sauce recipe. Try it with rice, lasagne or even with baked potatoes.
Low calorie cooking spray
1 large onion, chopped
2 carrots, chopped
2 stems celery, chopped
2 garlic cloves, finely chopped
4 tbsp. tomato purée
2 x 400g tins green lentils, rinsed and drained
1 x 400g tin chopped tomatoes
¼ tsp dried chilli flakes
200ml vegetable stock
400g dried pasta
vegetarian parmesan cheese, to serve
sea salt and freshly ground black pepper
small handful of roughly chopped fresh mint leaves
Fry the onion, carrots, celery and garlic in fry light.
Cook slowly for 10 minutes or until the vegetables soften and start to turn golden.
Add the tomatoes, chilli and tomato purée and stir-fry for 4-5 minutes.
Stir in the lentils and stock and bring to the boil, then turn the heat to low, season to taste and simmer for 20-25 minutes or until the sauce has thickened.
In the meantime cook the pasta according to the pack instructions and drain.
Remove the bolognaise from the heat and stir in most of the mint.
Divide the pasta between bowls, spoon over the bolognaise and scatter over the remaining mint.
Sprinkle over some freshly grated vegetarian parmesan cheese and serve.