We used to have spaghetti Bolognese every week growing up, but now adopting a more plan-based life style we’ve experimented with different ingredients like lentils which have a similar texture to mince,
- 1 tsp. olive oil
- 1 onion diced
- 3 spring onions sliced
- 4 garlic cloves
- 1 scotch bonnet diced
- 2x 400g chopped tomatoes
- 1 tsp salt
- 1 tsp. dried thyme
- 1 tsp. ground pimento
- 1 red bell pepper
- 2x 400g green/brown lentils
- 2 tsp jerk seasoning / all purpose
- 30g parsley chopped
- 320g spaghetti to serve
Heat olive oil in a frying pan and add onion, spring onions, garlic, and scotch bonnet pepper. Cook down over a medium heat for 5-7 minutes until soft. Then add chopped tomatoes and spice it up with salt pepper, thyme and pimento.
Add bell peppers, lentils and jerk seasoning and simmer for 10minutes.