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IMAGE: Stylist: Anna Carolina Alberts | Photographer: Michael Le Grange
You won’t even miss the mince!

Less than 30 minutes

Serves 4

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Ingredients:

  • 1 Tbsp (15ml) olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 carrots, diced
  • Salt and milled pepper
  • 1 can (410g) chopped tomatoes
  • Pinch chilli flakes
  • Fresh herbs, chopped (parsley, basil and thyme work well)
  • 1 tsp (5ml) sugar
  • 2 cups (500ml) vegetable stock
  • 2 cups (500ml) uncooked brown lentils
  • 1 packet (500g) spaghetti, cooked
  • Fresh basil, for serving
  • Bread, for serving (optional)

Method:

  1. Heat oil in a large pan over medium heat.
  2. Sauté onion and garlic until fragrant.
  3. Add carrots and a pinch of salt and cook for 3-4 minutes.
  4. Pour in tomatoes and stir to coat.
  5. Add chilli flakes, herbs, sugar, stock and lentils.
  6. Cook, stirring occasionally, over medium heat for 17-20 minutes, or until lentils are tender.
  7. Add more water if mixture gets too thick and adjust seasoning.
  8. Dish spaghetti onto a plate and top with bolognaise.
  9. Garnish with basil and serve with bread, if using.
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