Spaghetti With Lentil Bolognaise

Name: Spaghetti With Lentil Bolognaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: cooking spray (my preference is alwyas olive oil) or 1 tablespoon oil (my preference is alwyas olive oil); 1 onion, finely diced; 2 -4 fresh garlic cloves, minced; 1 leek, thinly sliced (both the inside white section and the inside tender green section); 1 (400 g) can lentils, drained (approximately 13 ounces); 15 button mushrooms, sliced (or as many as you fancy!); 1 teaspoon fresh marjoram; 1 teaspoon fresh thyme; 1 (400 g) can crushed tomatoes (approximately 13 ounces); 3 cups sliced zucchini; sea salt, to taste; fresh ground black pepper, to taste; 300 g angel hair pasta (approximately 91/2 ounces); parmesan cheese, freshly shaved, to serve

Submitted by bluemoon downunder

"A versatile vegetarian bolognaise and a great way to get some nutritious lentils into your diet! Adapted from a recipe I found online. I love the vegetables that were in the original recipe but you could vary them depending on what's in season, what's reasonably priced and, of course, to meet your taste preferences. I just had to add a leek as I love the subtle blend of flavours from onion, garlic and leek cooked together. And when I made this I used probably double the 15 mushrooms included in the original recipe! :) Vary the herbs to meet the whim of the moment!"

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photo by Sharon123

Ready In:: 25mins
Ingredients:: 14
Serves:: 4

ingredients

cooking spray (my preference is alwyas olive oil) or 1 tablespoon oil (my preference is alwyas olive oil)
1 onion, finely diced
2 -4 fresh garlic cloves, minced
1 leek, thinly sliced (both the inside white section and the inside tender green section)
1 (400 g) can lentils, drained (approximately 13 ounces)
15 button mushrooms, sliced (or as many as you fancy!)
1 teaspoon fresh marjoram
1 teaspoon fresh thyme
1 (400 g) can crushed tomatoes (approximately 13 ounces)
3 cups sliced zucchini
sea salt, to taste
fresh ground black pepper, to taste
300 g angel hair pasta (approximately 91/2 ounces)
parmesan cheese, freshly shaved, to serve

directions

Spray a non-stick pan with oil, or add the tablespoon of oil to the pan and heat; add the onion and sauté until it has begun to soften soften; add the garlic, leek, lentils, mushrooms marjoram and thyme and sauté for 5 minutes, stirring occasionally.
Stir in the tomatoes and zucchini, season with salt and freshly ground black pepper, to taste, and simmer for 5 minutes, or until the zucchini is tender.
Meanwhile, cook the angel hair spaghetti in a large pot of boiling water for 8-10 minutes; drain and serve on plates, top with the pasta sauce and shavings of the parmesan cheese.

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Reviews

This turned out great! I accidently burnt my lentils, so ended up using a can of lentil soup, but this turned out so good! I will make again! I used whole wheat pasta. Made for PRMR.

Sharon123

RECIPE SUBMITTED BY

bluemoon downunder

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!

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