Lentil Spag Bol ‘Mince’


Even if you don’t like lentils, you will probably like this recipe. Its super easy and lentils are high in protein, magnesium, vitamin b-6, fibre and potassium.

This makes about 4 servings.

Ingredients

2 Tins of Crushed (or chopped) tomatoes

½ a small brown onion

2 garlic cloves

1 medium carrot

¾ cup red lentils (If you like lentils really soft, ad suggest soaking them for about 15-10 mins prior)

Italian Herbs (however much you prefer)

Oil (I used canola but you can use any) (enough to cover your pan)

Method

  1. Pre-heat frying pan to low heat
  2. Chop up onion and garlic finely. Add oil to pan, turn up stove to medium high heat and cook the onion and garlic for 10 minutes
  3. Add Tomatoes and mix in with the onion and garlic. Add the lentils and carrot, mix.
  4. Make sure you mix every minute or so to make sure the lentils don’t stick. Add Italian herbs (depending on how you like it. I add about a tablespoon)
  5. If it starts to look dry, add some water and mix in
  6. Cook until when you drag a spatula down the centre and it doesn’t fill in fast.
  7. Remove from heat and serve with pasta

 

If you wanted to make this a pasta sauce, remove the lentils and add half a tin on purread tomatoes.

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