peaFrom Pea’s kitchen · Meals
Lentil Bolognese
A recipe from the Pea app, ready to make your own.
Serves 1
Read the method before you start; some recipes need chilling or cooking time.
Jump to method ↓Ingredients
- 62.5 g dried red lentils
- 200 g tinned chopped tomatoes
- 0.25 whole onion, diced
- 0.5 whole carrot, diced
- 0.75 whole garlic cloves
- 0.5 tbsp olive oil
- 75 g wholewheat spaghetti
Method
- Soften the onion, carrot, and garlic in the oil over medium heat, 6 to 8 minutes, until sweet.
- Add the lentils and tomatoes plus half a tin of water; simmer 25 minutes until thick and collapsed.
- Cook the spaghetti in well-salted boiling water to the pack's timing while the ragu finishes.
- Off the heat, season the ragu boldly; lentils absorb salt without complaint.
- Serve the ragu hot over the spaghetti with plenty of black pepper.
Make it yours
Adjust portions for your appetite and needs. These substitutions come from the app; they change the finished dish and may change its nutrition.
- dried red lentils: tinned green lentils
- carrot, diced: celery
- wholewheat spaghetti: lentil pasta, gluten-free pasta
Check ingredient labels for allergens, follow safe storage and cooking guidance, and use advice from your care team where relevant. This is a recipe idea, not a prescribed PCOS diet.