Vegetarian
Inspired by the spaghetti twister from the film “Cloudy with a Chance of Meatballs” - we have our own twist on spaghetti bolognese! Red lentils simmered in a rich tomato sauce on a bed of green zucchini noodles and topped with creamy cheddar cheese.
1. Boil the kettle.
Heat a large pan over medium-high heat with 1 tbsp oil. Slice leek and add to pan as you go. Add crushed garlic and cook for 4-5 minutes, or until softened.
2. Halve cherry tomatoes, add to pan with tinned tomatoes and lentils. Stir in 2 tsp dried oregano, 2 tbsp tomato paste, 1 tbsp balsamic vinegar, stock cube, tomato chutney and 2 cups water. Simmer for 15-20 minutes, or until lentils are tender.
3. Julienne or ribbon zucchini and carrots. Rinse with boiling water to heat through.
4. Slice cucumber and toss with alfalfa sprouts. Set aside.
5. Divide noodles and bolognese between bowls. Grate cheddar cheese for topping and serve with salad.
Notes:
If you prefer to have the bolognese with pasta, you can grate the zucchini and carrots into the sauce instead. Increase the water to 3 cups and tomato paste to 4 tbsp.
2. Halve cherry tomatoes, add to pan with tinned tomatoes and lentils. Stir in 2 tsp dried oregano, 2 tbsp tomato paste, 1 tbsp balsamic vinegar, stock cube, tomato chutney and 2 cups water. Simmer for 15-20 minutes, or until lentils are tender.
3. Julienne or ribbon zucchini and carrots. Rinse with boiling water to heat through.
4. Slice cucumber and toss with alfalfa sprouts. Set aside.
5. Divide noodles and bolognese between bowls. Grate cheddar cheese for topping and serve with salad.
Notes:
If you prefer to have the bolognese with pasta, you can grate the zucchini and carrots into the sauce instead. Increase the water to 3 cups and tomato paste to 4 tbsp.
From your box:
leek 1
garlic 2 cloves
cherry tomatoes 1 punnet
crushed tomatoes 400g
red lentils 1 packet (100g)
tomato chutney 1/2 jar
zucchini 2
carrots 2
continental cucumber 1/2
alfalfa sprouts 1/2 punnet
cheddar cheese 1/2 block (75g)
From your pantry:
oil (for cooking), tomato paste, dried oregano, balsamic vinegar, chicken or vegetable stock cube
leek 1
garlic 2 cloves
cherry tomatoes 1 punnet
crushed tomatoes 400g
red lentils 1 packet (100g)
tomato chutney 1/2 jar
zucchini 2
carrots 2
continental cucumber 1/2
alfalfa sprouts 1/2 punnet
cheddar cheese 1/2 block (75g)
From your pantry:
oil (for cooking), tomato paste, dried oregano, balsamic vinegar, chicken or vegetable stock cube
