Vegetarian Spaghetti Bolognese
Healthy Lunchbox Ideas
January 10, 2019
Vegetarian Pizza
January 30, 2019
Ingredients
400g whole-wheat spaghetti
1 Tbsp olive oil
1 onion, diced
1 carrot, finely chopped or grated
250g mushrooms, diced
4 cloves of garlic, minced
1 Tbsp chilli flakes
1 cup of cooked lentils
1 can of chopped tomatoes
¼ tsp salt
½ tsp black pepper
½ tsp dried Italian herbs
Method
- Boil water in a pot and add pasta, cook for about 10 minutes until al dente (follow cooking instructions on packet) and drain
- Heat oil in a pan and add onion, carrot, mushrooms, garlic and chilli flakes. Cook on medium heat for approximately 10 minutes
- Add lentils and stir thoroughly. Cook for another 5 minutes.
- Add canned tomatoes, salt, pepper, and dried herbs. Leave to simmer for 15 minutes.
- Serve pasta and add sauce
- Enjoy with a side salad or extra cooked vegetables
Sumaiya Essa
Sumaiya completed her Bachelor of Science degree in Dietetics at the University of KwaZulu Natal in Pietermaritzburg. Having always believed that “you are what you eat” and chose this career in nutrition and dietetics to educate, inspire and encourage people to make the right food choices. As the great Hippocrates once said, “Let food be thy medicine and let medicine be thy food”. Disclaimer: The views and opinions expressed on this blog are entirely my own. This website is for informational purposes and please be aware that any information contained within this website should not be considered as medical diagnosis or treatment and should not replace physical treatment with a medical professional.
