Whilst eating the Lentil Savoury yesterday evening, Ryoma remarked to me that an adapted version of the ingredients would make a good sauce for a vegetarian Spaghetti Bolognese. So, this evening we had a repeat run, with a little deviation, and it turned out that he was right. It didn't need much tweaking at all, and the result was very good indeed, though I do say so myself. You could throw in a few mushrooms if you were in the mood, and maybe add a dollop of soured cream. This recipe will serve four.
17½ oz (500 g) spaghetti
6 oz (175 g) split red lentils
1 heaped teaspoon chopped basil
½ teaspoon mixed herbs
12 fl oz (350 ml) water, boiled
2 oz (50 g) butter
2 cloves garlic, crushed
2 medium onions, finely chopped
2 tablespoons tomato purée
1 x 400g tin of good quality chopped tomatoes
salt and freshly ground black pepper
Parmesan, grated (for serving)
Begin by washing the lentils. Pop them into a saucepan with the basil and mixed herbs, pour over the hot water and bring to the boil, then simmer for around 10 minutes, stirring regularly, until the lentils are tender.
Put the butter into a pan and sauté the onions and garlic for about five minutes, until nice and soft. While the onions are cooking, boil the water for the pasta.
Photos (from top left): lentils simmering, lentils when cooked, onions when soft, onions and lentils mixed together, after the tomato purée has been added, after the chopped tomatoes have been added.
Add to the onions the cooked lentils, tomato purée, chopped tomatoes and a seasoning of salt and pepper. Simmer for about 10 minutes. While the sauce is simmering, cook the spaghetti according to the instructions on the packet.
Spoon the sauce over the pasta and serve with a good sprinkling of grated Parmesan. Yum!
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