LENTIL BOLOGNESE WITH SPAGHETTI SQUASH
RECIPE TYPE
Vegan, Vegetarian, Pasta
SERVES
4 to 6
Prep time: 20 min
Total time: 1 hr 5 min
Ingredients
INGREDIENTS
3 tbsp Longo’s Extra Virgin Olive Oil |
1 each small carrot and celery rib, diced |
1 small onion, diced |
1/2 cup dry red wine |
2 tbsp Longo’s Curato Tomato Paste |
1 jar (650mL) Longo’s Passata |
1/2 cup water |
1 tsp salt |
1/4 tsp Longo’s Chili Flakes |
2 Longo’s Bay Leaves |
2 cans (540mL each) Longo’s Lentils, drained and rinsed |
Fresh basil or parsley leaves (optional) |
SPAGHETTI SQUASH: |
1 spaghetti squash (about 3lb) |
3 tbsp Longo’s Extra Virgin Olive Oil, divided |
1/2 tsp each salt and pepper, divided |
Directions
DIRECTIONS
SPAGHETTI SQUASH:
Cut squash in half lengthwise and remove seeds. Drizzle with 1 tbsp of the oil and half each of the salt and pepper. Place cut-side down on baking sheet lined with Longo’s Parchment Paper. Using a fork, pierce skin a few times. Place in preheated 400°F oven for about 45 minutes or until light golden brown, tender but still firm. Flip over and let cool until easy to handle. Using a fork, scrape out squash into a bowl and drizzle with remaining oil, salt and pepper; set aside.
Meanwhile, heat oil in saucepan over medium heat. Cook carrot, celery and onion for 5 minutes or until softened. Add red wine and simmer until almost all has evaporated. Stir in tomato paste to coat vegetables. Add passata, water, salt, chili flakes and bay leaves; bring to a simmer. Stir in lentils and return to a simmer. Cover and let simmer for 20 minutes for flavours to develop. Remove bay leaves and ladle sauce over spaghetti squash to serve. Garnish with fresh basil, if desired.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 11g | Fibre 8g |
Fat 15g | Sugar 6g |
Carbs 39g | Sodium 1,100mg |
