Ingredients
1 tin of Tomatoes
1 large clove of Garlic
1/2 red Chilli
Handful of fresh Basil
Salt & Pepper
1 tsp Olive oil
1tsp Tomato Puree
1tsp Balsamic Vinegar
Chop the chilli, clove of garlic and generous portion of fresh basil and add to the blender.
Season with salt and pepper.
Pour in the olive oil, balsamic vinegar and tomato puree, then add the tinned tomatoes.
Blitz in the blender until smooth.
1 tin of Lentils or 400g of soaked lentils
100g Mushrooms
1 red Onion
1 Pepper
Handful of Cherry tomatoes
Homemade tomato sauce (see recipe)
Extra Garlic and Chilli (to use when frying onions)
Spiralised Courgette / Wholegrain Pasta
Make homemade tomato sauce (see recipe left).
Chop the garlic and chilli and add to the pan with olive oil, salt and pepper.
Chop the rest of the vegetables. Add the onions to the pan with the herbs and spices. Fry until golden.
Add the rest of the vegetables and stir fry until they soften. Drain the tin of lentils and add to the pan with the tomato sauce.
Simmer for 10 – 15 minutes until lentils cook through.
Whilst the bolognese simmers, cook the pasta or spiralise the courgette and pan fry to make courgette spaghetti.
Once cooked, serve together and enjoy!