Veggie Spag Bol

Recipe for Vegetable Spag Bol (serves 2)

Lentils and pearl barley615g fresh or 600ml tinned tomatoes
100g/½ cup green lentils
100g/½ cup pearl barley
1 tsp smoked paprika
salt & pepper
50g/2 oz broccoli
400g spaghetti squash (cooked weight of one small spaghetti squash)
25g Cheddar cheese (leave out if you’re vegan)

Total calories per serving: 500

Method: Blitz the fresh or canned tomatoes in a blender and put in a saucepan. Rinse the lentils and barley and add to the tomatoes. Bring to the boil and then cook over a low heat until the lentils are soft (about an hour and a half, I found). You will need to add water when the mixture gets too dry, to stop it burning, so check it every so often. Stir in the smoked paprika, salt and pepper when the lentils are done.

In the meantime, pierce the spaghetti squash in a few places and cook it whole, in the oven at 350°F/180°C for an hour or in the microwave for about ten minutes on high (in a bowl with a little water). Allow to cool, then scoop out the seeds and scrape the flesh from the skin of the squash and keep warm (or reheat at serving time). Steam the broccoli until tender (about 5 minutes) and serve alongside the spaghetti squash with the lentil and barley mixture over the top. If using, finish the dish with a sprinkle of cheese. If not, you can deduct 20 calories per serving for leaving it out.

Vegetable Spag Bol

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