red lentil - veggie spaghetti

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Finbar's Veggie Spag Bol

 

Recipe By :BBC Good Food

Serving Size : 4 Preparation Time :0:00

Categories : New Import Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion

1 carrot

1 celery stalk

1 red pepper

2 tablespoons olive oil

4 ounces red lentils

1 2/3 cups canned tomatoes

2 1/2 cups vegetable stock

2 teaspoons dried oregano

1/2 teaspoon ground cinnamon

12 ounces spaghetti

freshly grated vegetarian parmesan-style cheese -- to

serve

 

1. PREPARE THE VEGETABLES. Roughly chop, then whizz the veggies in a food

processor until finely chopped.

 

2. GET COOKING. Heat the oil in a large saucepan and fry the veggies for about 8

minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon.

Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then

simmer for a further 5 minutes.

 

3. COOK THE SPAGHETTI according to packet instructions. Serve with the sauce and

grated cheese.

 

TASTE TEAM REVIEW: A tea time quickie meal and something different to give

vegetarian friends when they come round. Carol

 

Description:

" red lentil spaghetti "

Source:

" BBC Good Food 2003-02 (February) "

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Per Serving (excluding unknown items): 622 Calories; 11g Fat (15.9% calories

from fat); 24g Protein; 108g Carbohydrate; 16g Dietary Fiber; 2mg Cholesterol;

1190mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2

Fat.

 

NOTES : Vegetarian. Easy. Created by Food Director's teenage son. Takes 35-45

minutes. Super-healthy. Can be frozen.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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