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Butternut squash and red lentil bolognese

Published: · Updated:

# Recipe# Food
A messy, partially eaten plate of spaghetti with lentil bolognese, a small bowl of leftovers, and diced squash on a pink and green background.

Comfort food that’s quietly good for you. Red lentils and butternut squash make this bolognese filling and gently sweet, and children love it. Got pumpkin inners left over from Halloween carving? Use them instead of the butternut squash meaning nothing goes to waste.

Ingredients

300g wholemeal spaghetti

200g red lentils, rinsed

500g tomato passata

300g butternut squash, peeled, deseeded and finely diced

1 large carrot, grated

1 small white onion, diced

1/2 tsp garlic powder

1/2 tsp dried mixed herbs

1 tbsp olive oil

Directions

  1. Simmer the rinsed red lentils until soft and then drain.
  2. Warm the olive oil in a large pan. Add the diced onion, grated carrot, garlic powder and mixed dried herbs, and cook gently until soft.
  3. Stir in the diced butternut squash and cook until tender, adding a splash of water if it starts to stick.
  4. Meanwhile, cook the spaghetti according to the packet instructions, then drain.
  5. Add the passata and cooked lentils to the pan and heat through.
  6. Toss the tomato mixture through the spaghetti and serve.