Vegetarian Spaghetti Bolognese
If I were to ask Hayley, our 16 year old, what her all time favourite recipe is she would say Vegetarian Spag Bol.
This recipe comes from my
ex next door neighbour Kerry Bennetts
although she doesn't remember giving it to me.
I
actually re-introduced Kerry to the recipe a couple of
months ago. This recipe is so very cheap and it is
very healthy and nutritious.
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To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
2 onions, chopped
2 cloves garlic, chopped
1 tablespoon oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup rinsed orange lentils
1 can diced tomatoes, about 415 gm (1 pound) sized can
1 and 1/2 cups water
2 teaspoons stock powder
1 tin cream of tomato soup, about 415 gm (1 pound) sized can
Salt and pepper to taste
300 gm (10 ounces) dry spaghetti cooked, according to instructions,
just before sauce is ready.
Grated cheese to sprinkle on top of each serving.
Method:
Cook first five ingredients together in large pan for 5
minutes, stirring frequently.
Add lentils, tomatoes, water and stock powder. Cook for
30 minutes on low heat. This sauce needs to be stirred
frequently so that the lentils don't stick to the bottom of
the pan.
Add tomato soup, salt, pepper and a little extra water,
if needed. Gently bring to the boil.
Serve with spaghetti and grated cheese.
Notes:
In our house the left-overs are heated up for breakfast
the next day.
Food Facts:
Lentils are one of our oldest foods. They originated in
Asia and North Africa and are still grown there as well as in France
and Italy. They are rich in B Vitamins which boost our immune
systems. Lentils can help boost energy, they are rich in fibre and
are full of anti-carcinogenic phyto chemicals. Their colours
range from yellow to red-orange to green, brown or even black.
Canada is the largest export producer of lentils in the world. |
