National Vegetarian Week,
October 18-24, 1993
Menu for the Week
Monday
Main Meal |
Spaghetti Neopolitana from
Dannii Minogue
350g / 12oz spaghetti
14g
/ ½oz
margarine
175g / 6oz whole green lentils cooked in plenty of water for 45-50
minutes, until tender
1 large onion, peeled and sliced
2tbsp oil
1 garlic clove, crushed
l00g / 4oz carrot, diced
2tbsp
tomato purée
2tbsp chopped parsley
salt and freshly ground pepper
1. Drain the lentils, saving the liquid.
2. Fry the onion in the oil in a medium saucepan for 5 minutes, brown lightly,
then add the garlic and the carrot.
3. Cover the pan and cook gently for about 15 minutes, until the vegetables are
tender.
4. Stir in the lentils, tomato purée, parsley, salt and a little of
the saved lentil liquid, to give a thick but moist consistency.
5. About 10 minutes before the lentil sauce is cooked, cook the spaghetti in
a large saucepan until al dente.
6. Drain well, then return the spaghetti to the still warm pan with the margarine
and black pepper.
7. Check that the spaghetti and the sauce are really hot, then turn the spaghetti
into a large warmed serving dish and pour the sauce on top. Serve.
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Monday
Breakfast
Lunch or tea |
