I probably mentioned it before, but think I am an undercover vegetarian.  Simply because I am just naturally attached to the ‘V’ options on the menu.  And that is it!  So when I get the opportunity to have a vegetarian dinner at home, I grab it with both hands 🙂  Thursday nights are my ‘chill nights’ at home.  Just me, our puggies and a duvet!  I try to watch a favourite movie/series and sip on big cups of tea.  But my attention span doesn’t always allow me to finish watching anything!  LOL!  But that, is another story altogether.

Anyway, the aim of this post – LENTIL SPAGHETTI BOLOGNAISE!  It is your classic, basic bolognaise recipe using lentils instead of minced beef 🙂

100g onion, chopped

10ml olive oil

5ml garlic and herb paste (you can use less if you HAVE to :))

1 tin chopped tomatoes

1 tablespoon tomato paste

300g cooked lentils

5ml Italian Herb mix (dried) – you can use fresh herbs as well, but I was all out!

Salt and Pepper to taste

1 sachet Canderel Sweetener

Fry onions in olive oil until soft, stir in garlic and herb paste.  Add the rest of the ingredients and simmer for about 20 minutes.

Serve with spaghetti according to your formula, and sprinkle with marjoram (dried or fresh!)  Tip:  I often ‘bulk’ up my pasta with zucchini or carrot strips, or even mashed butternut 🙂

Easy. Peasy.

Serves 3:  1 Serving = 1 Protein, 1.5 Veg, 1 Fat (rounded up)