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Finbar's veggie spag bol

Whip up a superhealthy vegetable spag bol for an easy meal

  • Takes 35-45 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 484
  • Carbohydrates 90
  • Saturated Fat 1
  • Sugar 0
  • Protein 19
  • Fat 8
  • Fibre 6
  • Salt 0.66

Nutrition per serving

  • Calories 484
  • Carbohydrates 90
  • Saturated Fat 1
  • Sugar 0
  • Protein 19
  • Fat 8
  • Fibre 6
  • Salt 0.66

Ingredients

  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 1 red pepper
  • 2 tbsp olive oil
  • 100g red lentils
  • 400g can tomatoes
  • 600ml vegetable stock
  • 2 tsp dried oregano
  • ½ tsp ground cinnamon
  • 350g spaghetti
  • freshly grated vegetarian parmesan-style cheese, to serve

Method

  1. Roughly chop, then whizz the veggies in a food processor until finely chopped.

  2. Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.

  3. Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.

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