Spag Bol

Andy and I were a bit stuck for dinner ideas. With not many veggies in the fridge, no tofu, and a desire to *not* heat up the house by turning on the oven, we turned to pasta. But what kind of pasta? Creamy, beany, herbalicious? Flicking through Wild Morsels for inspiration, we happened upon a recipe for Spaghetti Bolognese.

I've never had spag bol before. Andy was never a huge fan. But for some reason, we decided to cook this. And luckily, we both really liked it. But, while the recipe called for 1 cup of red lentils, I had vague recollections of Vegetation's post about bulgur... so I've made a few substitutions and am proud to present you with a recipe for a tomatoey delicious Spag Bol.

1 T. rice bran oil
1 medium onion, chopped
5 cloves garlic, minced
1/2 c. diced red capsicum
1/2 c. red lentils
1/2 c. bulgur
400 g. tin whole peeled tomatoes
2 to 3 cups water
1 t. vegemite
1 t. soy sauce
1 t. dried oregano
1/4 c. tomato paste
1 t. miso paste
400 g. dried pasta

In a deep skillet, heat oil over medium heat and saute onions until soft. Add garlic and red capsicum and cook another 3 to 4 minutes. Stir vegemite into 1 cup of water, dissolving as much as possible. Pour tomatoes into a bowl and squeeze with your hands to crush them. When capsicum is soft, add lentils, bulgur, tomatoes, vegemite water, soy sauce, oregano and tomato paste. Stir, and add another cup of water if necessary to fully cover the lentils and give a saucy consistency. Bring up to the boil and then lower heat and simmer. Cook for 30 to 40 minutes, stirring occasionally and adding more water when needed. Once lentils are soft, boil water and cook pasta. Combine miso paste with a little bit of sauce and stir until dissolved, and then stir the whole lot back into the skillet. Serve over pasta with fresh black pepper, torn basil leaves, and a few sprinkles of tofu fetta.