The ultimate plant-based bolly. The crunch from the California Walnuts makes it.
Cooking Time (Includes Preparation Time): 1 Hour
3 cloves of garlic
2 sticks of celery
A splash of olive oil
2 tsp dried oregano
300g red lentils
100g California walnuts, finely chopped
1 bay leaf
Bunch of parsley, chopped
Bunch of basil
800g tinned tomatoes (X 2 tins)
Wholewheat spaghetti (100g per person)
50g California walnuts, toasted and roughly chopped (for topping)
Thinly slice up the onion, garlic, carrots, celery. Place into a large frying pan with the olive oil and oregano, and fry until soft.
Next, add the lentils and finely chopped California walnuts, stir, and then pour in the tomatoes and 600ml water. Add the bay leaf and cook the sauce down until 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).
Toss the cooked spaghetti in with the Bolognese, then add the juice of a lemon.
Serve in bowls with the remaining herbs and the roughly chopped, toasted California walnuts scattered on top.