Archive for May, 2018

Lots of protein! The lentils make it even more filling so you can use less pasta. Hearty on a cold night.

You will need:

500g lean beef mince

3/4 cup red lentils

500g tomato passata

400g tin of chopped tomatoes

1 teaspoon dried oregano

1 crushed garlic clove

1 tablespoon butter

3 tablespoons finely diced parsley stalks

3 tablespoons of chopped parsley leaves

Salt and pepper

Spaghetti (1/2 serve per person)

Zucchini noodles / zoodles

Parmesan, to serve


Melt butter in a large pan, add the garlic and mince.

Stir till brown.

Add the lentils. Stir.

Add the oregano and parsley stalks.

Add the passata and tinned tomatoes. Stir.

Season with salt and pepper.

Bring to the boil then immediately reduce to a lower the temperature to a simmer for 20-30 minutes – until the lentils have softened.

In the mean time – cook the spaghetti according to the instructions on the packet.

When the spaghetti is cooked, Add 1/4 cup of pasta water to the sauce.

Put your zoodles at the bottom of your colander before straining the boiling spaghetti over it – this will soften the zoodles and mix them in with the spaghetti.

Add the finely chopped parsley leaves to the sauce before serving. Ladle generous quantities of sauce over the spaghetti/zoodles and top with fresh Parmesan.

Enjoy 🤗

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