Mushroom & Lentil Bolognese
A delicious, hearty spaghetti bolognese that's packed with hidden veggies, protein-rich lentils and a rich tomato sauce. This family-friendly dinner is an easy way to stretch your mince, add extra vegetables and get a nutritious meal on the table.
Servings 4 serves
Ingredients
- 500 g beef mince
- 1 can lentils rinsed
- 200 g mushrooms finely diced
- 1 carrot grated
- 1 x 400g tin crushed tomatoes
- ½ pack spaghetti
- 2 cloves garlic crushed
- 1 tbsp Italian herbs
- 1 tbsp olive oil
Instructions
- Bring a large pot of water to the boil and cook the spaghetti according to the packet instructions.
- Meanwhile, heat the olive oil in a large frying pan or saucepan over medium-high heat.
- Add the beef mince and cook for 5 minutes, breaking it up with a wooden spoon until browned.
- Add the mushrooms, grated carrot and garlic. Cook for 3–4 minutes until softened.
- Stir through the rinsed lentils, crushed tomatoes, Italian herbs and 1 cup of water.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened. Add a splash of water if needed.
- Drain the spaghetti and serve topped with the bolognese sauce. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Spaghetti: Look for pasta made with just durum wheat semolina and water, or choose wholemeal pasta.
- Crushed tomatoes: Choose tinned tomatoes with no added sugar, flavourings or unnecessary additives.
- Lentils: Choose plain canned lentils with minimal added ingredients.