Ingredients
240gm spaghetti
1 large onion, chopped
300gm extra lean beef mince
50gm red lentils
2 large carrots, grated
1 cup (250ml) beef stock
1 x ±400gm chopped tomatoes
1 tsp dried mixed herbs
1 tsp dried oregano
2 Tblsp fresh chopped parsley
Method
Put the spaghetti on to cook in lightly salted boiling water.
When al dente, drain and keep warm.
Spray a pan with non-stick cooking spray.
Dry fry the onions until they start to soften.
Add the beef to the pan and stir-fry until the meat is sealed.
Now add the lentils, grated carrot, tinned tomatoes, stock and herbs.
Stir well to combine.
Simmer, covered, for 20 minutes, stirring every 5 minutes or so.
Serve the mince spooned over the spaghetti.
Garnish with the chopped parsley.
Serve a green salad on the side, if desired.
Adding lentils and carrots stretches the meat, and helps thicken the sauce. They also increase the fibre content.
