LENTIL SPAGHETTI BOLOGNESE

INGREDIENTS:

Spaghetti 1 can KOO Lentils in Brine, drained and rinsed 2 cups vegetable stock 2 cans All Gold Diced Tomatoes 1 large onion, chopped 2 carrots, chopped 3 cloves garlic, minced 2 sticks celery, chopped 3 tbsp KOO Tomato Paste ½ tsp chilli powder – optional 1 tbsp vegetable stock powder 1 cup water 1 tsp dried rosemary 1 bay leaf 1 tsp oregano 1 tsp nutmeg Olive oil Salt and pepper

KITCHEN GADGETS:

Medium size pot, large saucepan, wooden spoon, sharp knife

METHOD:

In a large saucepan on medium heat add about 1 – 2 tbsp olive oil. Add onions, carrots, celery and garlic. Fry for 8 minutes until the softened. Add in canned tomatoes, rosemary, oregano, nutmeg , tomato paste, vegetable powder, chili powder and water. Give everything a good stir and add in bay leaf. Add lentils, Reduce heat and let simmer for 1 hour (allows flavor to develop). Stir occasionally. Cook spaghetti according to package. When ready, remove bay leaf and season with salt and pepper.

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