Quick lentil & vegetable Bolognese

  • Total time: 20 minutes
  • Serves:2


    2 tsp oil
    ½ x 500g bag frozen Cooks’ Ingredients Soffritto Mix
    400g can lentils, drained and rinsed
    400g can chopped tomatoes
    ½ x 25g pack fresh parsley, chopped
    150g spaghetti


    1. Heat the oil in a saucepan and fry the soffritto mix for 4-5 minutes. Stir in the lentils, tomatoes and 100ml water, then simmer for 10 minutes. Season and add the parsley.

    2. Meanwhile, cook the spaghetti in boiling water for 8-10 minutes or until tender. Drain and serve with the lentil Bolognese.

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