Lentil Bolognese
Make family dinner a breeze with our plant-based Lentil Bolognese. Add wholemeal pasta and cook in a rich, savoury lentil sauce packed with fresh veggies. You just need one pan for the sauce and a pot for the pasta.
Ingredients
- 500 grams wholemeal pasta
- 1 brown onion
- 1 large carrot
- 1/2 bunch Italian parsley
- 2 teaspoons dried Italian herb mix
- 425 grams canned lentils
- 800 grams diced tomatoes
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 500 grams wholemeal pasta
- 1 brown onion
- 1 large carrot
- 1/2 bunch Italian parsley
- 2 teaspoons dried Italian herb mix
- 425 grams canned lentils
- 800 grams diced tomatoes
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 4Heat oil in a large, deep frying pan over medium-low heat. Add onion, garlic, carrot and parsley stalks, then cook, stirring, for 8 minutes or until softened. Add tomatoes, herbs and 1 cup water, stir well, then cook, uncovered and stirring regularly, for 15 minutes or until slightly thickened.
- Step 2 of 4Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Step 3 of 4Add lentils to sauce mixture and cook for a further 5 minutes or until sauce has thickened and lentils are heated through. Season.
- Step 4 of 4Add pasta and reserved cooking liquid to pan. Toss for 2 minutes or until well combined and heated through. divide mixture among bowls and serve sprinkled with parsley leaves
Method
- Step 1 of 4Heat oil in a large, deep frying pan over medium-low heat. Add onion, garlic, carrot and parsley stalks, then cook, stirring, for 8 minutes or until softened. Add tomatoes, herbs and 1 cup water, stir well, then cook, uncovered and stirring regularly, for 15 minutes or until slightly thickened.
- Step 2 of 4Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Step 3 of 4Add lentils to sauce mixture and cook for a further 5 minutes or until sauce has thickened and lentils are heated through. Season.
- Step 4 of 4Add pasta and reserved cooking liquid to pan. Toss for 2 minutes or until well combined and heated through. divide mixture among bowls and serve sprinkled with parsley leaves
Method
- Step 1 of 4Heat oil in a large, deep frying pan over medium-low heat. Add onion, garlic, carrot and parsley stalks, then cook, stirring, for 8 minutes or until softened. Add tomatoes, herbs and 1 cup water, stir well, then cook, uncovered and stirring regularly, for 15 minutes or until slightly thickened.
- Step 2 of 4Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Step 3 of 4Add lentils to sauce mixture and cook for a further 5 minutes or until sauce has thickened and lentils are heated through. Season.
- Step 4 of 4Add pasta and reserved cooking liquid to pan. Toss for 2 minutes or until well combined and heated through. divide mixture among bowls and serve sprinkled with parsley leaves