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Vegetarian Spaghetti Bolognese

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Preparation Time: 10 minutes
Cooking time: 60 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 4803 times
Ingredients:
 175 gm(s) green lentils, cooked for 40mins in water, reserve cooking liquor
 1 large onion, chopped
 1 tbsp(s) olive oil
 1 garlic colve, crushed
 2 carrots, diced
 2 tbsp(s) tomato puree
 2 tbsp(s) parsley, chopped
  to taste salt and pepper
A hearty Rose Elliot recipe; cheap, filling and tasty. Freezes well.
Posted by: Dolly on 02 June 2008
Click here to view Dolly's Cookery Book
Cooking Steps:
1. Drain lentils, reserve liquor.
2. Fry onion in oil for 5 mins, add garlic and carrots, cover and sweat for 15 mins until tender.
3. Stir in lentils, tomato puree, parsley, s&p and some of the reserved liquid, to give a thick, moist consistency.
4. Ten mins before sauce is ready cook spaghetti according to pack instructions, drain and turn into a warm bowl.
5. Pour sauce on top.

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