Lifestyle

Our Vegetarian Family Dinner Tonight – Lentil Spag Bol

This meal is a big hit in our house! I came across this recipe on The Good Food app (brilliant app BTW, highly recommend it has loads of amazing recipes) and I gave it a few personal tweaks.

We all love it. Finley always asks for “more please” and usually eats two large plates so it gets the toddler seal of approval and I love it because it is vegan friendly. An easy one pot dish we can all enjoy!

This dish is super tasty, easy to make, it’s healthy, and best of all it’s really really cheap! A great store store cupboard dinner.

Ingredients

Olive Oil (I use a few sprays)

1 large onion chopped ( I use frozen onion, saves time)

2 large carrots chopped

2 celery sticks finely chopped

2 cloves crushed garlic

250g dried red lentils

1 can chopped toms

1tbsp tomato purée

2tsp dried oregano and thyme

2 bay leaves

800ml veg stock ( I make a litre incase I need to top up with more water later)

3 tbsp balsamic vinegar

1 tbsp soy sauce

Spaghetti or Penne

Method

Heat oil in large saucepan and add the onions, carrots, celery and garlic and cook gently for 15-20 mins until everything is softened.

Stir in the lentils ( I rinse mine quickly before hand) chopped tomatoes, tomato purée, herbs, soy sauce, balsamic vinegar and stock.

Bring to the boil then reduce to a simmer and cook for 40-50 minutes until lentils are tender and saucy. Splash in more water if needed.

Cook the spaghetti or penne. When spaghetti is ready, drain and plate it up spoon over the lentil sauce on top and enjoy!

Finley and Hugo have theirs chopped up. The boys and Daniel top theirs with cheese. I sprinkle some nutritional yeast over mine. Some garlic bread on the side is perfect with this.

Let me know if you have a go at making this and if you enjoy it. Keep an eye on the blog. I’ll post up more of our favourite vegetarian family dinners over the next few days.

Kathryn