I love lentils. And I really don’t cook with them often enough. And I don’t know why. They are easy to cook, cheap, full of fibre and other stuff nutritionists love, low in calories, and really, really yummy!
When I was a kid, mum used to always add lentils to her spag bol to add extra “goodness” and to make the mince go further. I say “goodness” because I really wasn’t a lentil lover until probably my early 20s. However I did love her spag bol. Despite years of trying I’ve never been able to replicate the flavour. Maybe one day…
Anyway, this dish is my version of lentil-bol. Sans mince as I’m trying to cut down the amount of meat I eat.
Lentil-bol. All it needed was a glass of red!
What you need
- 1tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped or minced
- 1 red pepper, de-seeded and chopped
- 150g mushrooms, sliced
- 1 x 400g can of lentils, drained and rinsed
- 2 x 400g cans of diced tomatoes
- 1/2 cup water or red wine
- dash of tabasco
- teaspoon or 2 of herbs/spices - I used chipotle spice, but you could use Italian herbs, paprika, cumin or whatever takes your fancy
- 300-400g spaghetti
- parmesan cheese for serving
What you do
- Heat the oil in a medium-large frypan on medium heat
- Add the onion and garlic and cook for a few minutes until pale {stir so it doesn't catch}
- Add the red pepper and mushroom and stir through for 2 minutes
- Add the lentils, tomatoes, water/red wine, tabasco and herbs and spices, stir to combine
- Lower the heat, cover the frypan and let the mixture simmer for 30-45 minutes. Stir every 15 minutes or so
- About 10-15 minutes before you want to eat, cook the pasta according to directions.
- Serve up and sprinkle grated parmesan cheese on top.
This is even better a day or two after it’s been made {I love it for lunch too}. It would be PERFECT with a glass of red, but as I’m trying to have 5 alcohol free days a week while I’m doing my 12 week body transformation challenge, I refrained. Yes, I know. Very unlike me.This serves 4, and if you are doing the 12wbt, it’s about 160 calories per serve – without the wine, pasta or parmesan {I know, I know, all the good stuff *sigh*}. Also very yummy served over a baked potato or sweet potato.
That looks delicious. I adore lentils – there is just so much you can do with them!
Might have to give this a try – I’m always looking to find good vegetarian dishes (like you I’m trying to cut back on meat)
I used to hate bolognese… I still sort of do. But it’s immeasurably more pleasant without mince! Hooray for the humble lentil.
Love it! I also add lentils to my spag bol, and have been known to leave the meat out entirely without the children even noticing!
I’ve been trying to remember an amazing dahl recipe I used to often cook..so simple, spices and red lentils ready in 20 minutes. Versatile, cheap and darn good. Lentils are under rated.
WoW! this is so great. . super love this dish. .wanna try it some other time.=)
Thanks for letting me know about your Lentil-bol Mel – this really does look positively delicious. I like your chipotle suggestion, for that bit of smokiness.
Am going to try this tomorrow! Wish me luck as I’m a novice!