Coming up this month (along with all the other nutrition enthusiasts) we’re embracing National Vegetarian Week wholeheartedly. Our objective? To boost our bodies with as many different kinds of vegetables as we possibly can … and for us this is actually quite easy as our office is not far from Worton Organic Garden - a seven-acre market garden providing the local community with an astonishing diversity of seasonal, fresh vegetables, herbs, fruit, eggs, homemade bread (and gorgeous flowers too).
No working week is complete without an enjoyable shop at the farm – and this coming week it will be stacked with organic seasonal delights including asparagus, chard, spring greens and, as always, their signature salad leaf mix. They grow salad all year round, and mix it up with seasonal herbs – absolutely delicious!
So, in recognition national vegetarian week, here’s a Spaghetti Bolognese recipe with a vegetarian twist – and no textured, fake meat soya in sight!
The meaty texture comes from red lentils – a really good and healthy protein source for everyone, including vegetarians! And if you cook this dish we’d love to know what you think
- 3 tbsp coconut oil
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 3 celery sticks, finely chopped
- 3 garlic cloves, crushed
- 500lb bag dried red lentils
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato puree
- 2 tsp each dried oregano and thyme
- 3 bay leaves
- 1 litre vegetable stock
- 500g wholemeal spaghetti
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything has softened.
- Stir in the lentils, chopped tomatoes, tomato puree, herbs and stock.
- Then simmer for 40-50 mins until the lentils are tender and saucy – splash in more water if too dry, and season. Keep on a low heat while you cook the spaghetti.
- Drain spaghetti well, divide between pasta bowls, add the sauce and grate over some hard goats cheese.