POLOWKANE – This is the perfect dish for our vegetarian readers!
What’s for Dinner suggests putting Knorr’s Spaghetti Bolognaise Dry-Cook-In-Sauce to the test by adding great flavour to this healthier alternative of this irresistible classic.
Ingredients
– 1 kg orange sweet potatoes, peeled and cubed
– 30ml oil
– 1 onion (150g), chopped
– 2 tomatoes (240g), chopped
– 140g carrots, peeled and cubed
– 1 punnet (250g) button mushrooms, sliced
– 2 tins brown lentils, drained and washed
– 400ml water
– KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
– 50g tomato paste
Method
– To prepare the sweet potato mash place the peeled and cubed sweet potatoes in a pot of salted water and bring to the boil or alternatively steam.
– When soft drain then mash with a little butter until smooth.
– In a pan, brown the onion in oil. Add the carrots, tomatoes and mushrooms and cook until soft.
– Add the lentils and water to the pan, stir in the contents of the pouch and the tomato paste and bring to the boil while stirring.
– Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Serve with sweet potato mash.
