Two meals in one - Lentil & Vegetable Spaghetti Bolognese plus Vegetarian Chilli

©

Whether you're on a diet or a budget, these two vegetarian meals are ideal. Make the spag bol on the first day and reheat the leftovers with the added extras the next day to make a tasty veggie chilli. 

As the vegetables are chopped or grated, you can hide them in the sauce too...great if you have fussy children!

Both meals are low fat and vegan, unless you add cheese to serve.

Each meal serves 2 adults and 2 children.

For the spaghetti bolognese

• 1 large onion, diced
• 1 large bell peppers, diced
• 1 medium courgette/zucchini, diced or grated
• 1 carrot or ½ sweet potato, diced or grated
• 6-8 mushrooms, diced, sliced or grated
• 1 large clove of garlic, crushed
• ½ cup dried red lentils
• 2 tbsp tomato puree or sundried tomato paste
• 500ml passata or 2x tins of chopped tomatoes 
• A glug of red wine (optional)
• ½ tsp dried oregano
• 1 tbsp chopped fresh basil
• 1 tsp paprika
• ½ tsp sugar
• black pepper, to taste
• dried spaghetti

Heat 1 tbsp olive oil in a large pan. Add the onions and bell pepper and cook for a few minutes on a low heat.

Add the rest of the vegetables, and garlic and stir well. Cook for a few more minutes until softened.

Add all of the remaining ingredients (except for the spaghetti!)

Bring to the boil, stirring occasionally.

Turn the heat down and simmer, with the lid on the pan for 30 minutes, or until the lentils are cooked (stir occasionally to stop the mixture burning at the bottom of the pan).

Meanwhile cook and drain the spaghetti.

Top the spaghetti with just over half of the mixture, and serve with a sprinkle of vegetarian/vegan Parmesan-style cheese (optional).

Alternatives: Use 2 cups of veggie mince if preferred instead of the lentils, or a combination of veggie mince and lentils.

©

For the chilli

The next day, reheat the remaining mixture on a low heat, adding the following ingredients and a dash of water or stock if needed:

• 1 tin drained pulses (kidney beans, mixed beans, baked beans etc)
• 50g tinned or frozen sweetcorn
• 2 tsp mild chilli powder
• ½ tsp cumin powder
• a good pinch of cinnamon
• ½ chilli, chopped finely (optional)
• 1 tbsp balsamic vinegar
• a little chopped fresh coriander (optional)

Serve with rice or wraps.

Pin It