The ultimate plant-based bolly. The crunch from the California Walnuts makes it.
Cooking Time (Includes Preparation Time): 1 Hour
3 Garlic Cloves
2 Sticks of Celery
A Splash of Olive Oil
2 Tsp of Dried Oregano
300g of Red Lentils
150g of California Walnuts
1 Bay Leaf
1 Bunch of Parsley
1 Bunch of Basil
2 x 400g Tins of Tomatoes
Wholewheat Spaghetti (100g per person)
Thinly slice up the onion, garlic, carrots and celery.
Add a splash of olive oil to a large frying pan. Add the onion, garlic, carrots and celery along with some oregano. Fry until soft.
Add the lentils and 100g of finely chopped California walnuts. Give it a stir.
Pour in the tomatoes and 600ml of water. Add the bay leaf and let the sauce simmer away until it is nice and thick.
When the lentils are cooked (45-50 minutes), add the chopped parsley and basil (reserving some for garnish) and season with salt and pepper.
Get the spaghetti on (follow packet instructions).
Roughly chop 50g of the California walnuts and toast them in a pan without oil.
Toss the cooked spaghetti in with the Bolognese and the juice of 1 lemon.
Serve in bowls with the remaining herbs and the toasted California walnuts scattered on top. Enjoy!