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A
deliciously different fiber-rich version of spaghetti Bolognese
using brown lentils and flaked canned tuna instead of ground
beef. This recipe makes two large servings or 4 small servings.
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| 3
tablespoons extra
virgin olive oil |
| 1
onion—finely chopped |
| 1
carrot—finely
diced |
| 1
stalk celery—finely
chopped |
| 3
cloves garlic—finely
chopped |
| ½
teaspoon dried oregano
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| ½
cup white wine |
| 3
tablespoons tomato paste |
| 14
oz (420g) canned tomatoes—chopped |
| 1
teaspoon salt |
| ½
teaspoon freshly ground black pepper |
| ½
lb (250g) dried spaghetti |
| 14
oz (420g) canned brown lentils—rinsed
and drained |
| 6
oz (180g) canned light tuna in olive oil—drained
and flaked |
HEAT
2 tablespoons of the oil in a frying pan over a medium heat
and cook the onion, carrot and celery, covered, for 8 minutes,
stirring occasionally. ADD the garlic and oregano and cook
for 2 minutes. ADD the wine, tomato paste, tomatoes, salt
and pepper, bring to the boil, then reduce the heat to medium
and cook, covered, for 10 minutes. WHILE the sauce is simmering,
cook the pasta. ADD the lentils,
tuna and reserved tablespoon of olive oil to the sauce and
cook, covered, for a further 5 minutes. DRAIN the cooked
pasta into a colander and put the sauce in the bottom of
the pot. TOP with the hot pasta and toss together gently
to combine. SERVE topped with a little grated Parmesan cheese.
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