Ingredients (Serves 4)
-
- 250g Welsh grass-fed beef mince
- 50g dry red lentils
- 1 onion
- 1 carrot
- 1 celery stick
- 80g of one of the following in season vegetables: aubergines, courgettes, butternut squash or leeks
- 80g chard
- 2 garlic cloves
-
- 400g tin chopped tomatoes
- 3 bay leaves
- 1 teaspoon dried thyme
- ¼ to ½ teaspoon dried rosemary
- one beef or chicken stock pot / 1 tsp stock powder dissolved in 300ml water
- 400g spaghetti or other pasta
- 10ml rapeseed oil
- salt and pepper
"Packed full of seasonal vegetables, we bulk up this hearty recipe with lentils, a budget-friendly source of protein, vitamins, and fibre"
Ffion,
Chef
Cegin y Bobl
Method
- Soak lentils in water for one hour and drain.
- Peel the vegetables, onion and garlic then dice. De-stem the chard and chop.
- Place the meat in a saucepan and brown to caramelise for flavour before removing.
- Add rapeseed oil, onions, carrots, seasonal vegetables, celery and garlic to the pan. Sweat until softened.
- Add tinned tomatoes, minced beef, lentils, dried herbs and half the stock. Simmer. Add more stock if it becomes too dry.
- Cover and cook for one hour until tender, adding more stock or water if needed and season with half a teaspoon of salt to taste. Add your chard after 40 minutes of cooking.
- Boil a pan of salted water, and cook your pasta to the packet instructions.
- Serve with some green salad and chopped tomatoes, and a rapeseed oil dressing.
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