This is an easy way to downsize your portions of meat as you use HALF the mince and boost the flavour and filling power with lentils. It's a plant-based recipe that works - it adds fibre and slowly-digested carbs plus stretches the meat so it goes further. Plus it's a hearty dish to cook when the weather is cold outside.
Nutrition per serve
With 1 tablespoon parmesan cheese: 1,625 kJ (390 calories), 8g fat (2g saturated fat), 55g carbohydrate (8g sugars), 8g fibre and 430mg sodium.
- Heat the oil in a medium-large frypan on medium heat
- Add the onion and garlic and cook for a few minutes until pale (stir so it doesn't catch)
- Add the red pepper and mince. Stir through for 2 minutes, breaking up any lumps with a large wooden spoon.
- Add the lentils, tomatoes, wine and herbs. Stir to combine
- Lower the heat, cover the frypan and let the mixture simmer for 30-40 minutes. Stir every 15 minutes.
- About 10-15 minutes before you want to serve up, cook the pasta in boiling salted water according to directions. Drain and keep warm.
- Serve on to each of 4 bowls and sprinkle with Parmesan cheese.
Photo thanks for @sophiesfoodfeast