Spaghetti Puy-ognese

A delicious veg based alternative to beef Bolognese. All dishes that are traditionally made with meat mince can be made with pulses; shepherds or cottage pie (try https://wp.me/p7RDjy-52), chilli (try https://wp.me/p7RDjy-fk) . A very healthy dish, great to aid weight loss, by reducing fat and calories, whilst increasing nutrients and fibre. Pulses are super cheap so it is also a good way to improve you diet and watch your budget.

I prefer to make large batches of such dishes and freeze extra portions so this recipe makes around 6-8 servings. I used dried lentils, but you can also use the pre cooked canned or packet versions. Ingredients are marked as bold text:

  • Cook the lentils:
    • 500g dried Puy lentils – follow the instructions on the packet, e.g. soak in cold water for at least 20 mins, I leave mine longer and refresh the water a couple of times. Finally drain the water and rinse.
    • Cover with fresh water and bring to the boil, follow instructions on the packet, typically 40 mins.
    • Drain and rinse, set aside.
  • To make the sauce:
    • heat a pan, medium heat, add a splash of apple juice (use oil if you prefer).
    • Finely chop a large onion and add to the pan, sweat for 4-5 mins.
    • Crush and chop 4 cloves of garlic add them to the pan and sweat for a further 1-2 mins.
    • Finely chop 2 large carrots, 1 medium sweet potato (optional) and dice 3-4 large tomatoes add to the pan, with enough water to keep it wet (use a can of tinned tomatoes if easier).
    • Cover and cook on high heat for 5-10 mins.
    • Add cooked lentils.
    • Add a generous sprinkle (3-4 pinches or to taste) of italian style herbs – basil, thyme, oregano, rosemary bay. Use dried or fresh.
    • Add approx 400ml tomato passata.
    • Optional for extra flavour – add 100g finely chopped sun-dried tomatoes or 30g paste and or a glass of red wine.
    • Add salt and pepper to taste or leave for people to add themselves. Remember most stocks have salt so air on side of caution.
    • Add veg stock, just enough to cover the mixture, put the lid on and bring to the boil, then turn down to a simmer.
    • Simmer for at least 30 mins. Check to make sure it doesn’t stick or dry out, add more stock if needed. Past the 30 mins continue to cook for as long as you want, depending on how soft you want the veg to be. The longer you cook the more the flavours will mature.
  • Serve: 
    • Serve with pasta and / or garlic bread.
    • If you are making the dish as a plant based dish or for vegans use dried pasta as fresh pasta often contains egg.
    • For healthy option serve as it is as a complete dish without pasta, or with a green salad or cooked greens such as broccoli, Swiss chard, kale.
    • Once cooked you can leave it and reheat later. It will keep for around 5 days in the fridge and freezes very well.

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