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
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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