Lentil Bolognese with Pasta
A vegetarian take on the classic Italian dish, bolognese
INGREDIENTS (serves 4)
2 tbsp Oil
1 onion, finely chopped
2 carrots (1 if large), peeled and grated
3 garlic cloves, finely chopped
2x 400g tins of chopped tomatoes
500 ml of vegetable stock, made with 1 stock cube
200g red lentils
2 tsps of basil/oregano/thyme
320g pasta
Salt & pepper to taste
METHOD
1. Rinse the lentils in a colander under running cold water for a couple of minutes and set aside.
2. Heat the oil in a large saucepan, add the onions and carrots and cook gently over medium heat until soft. Add the garlic and cook for a further 2 minutes.
3. Stir in the lentils, chopped tomatoes, stock and herbs. Bring to a simmer and cook on low heat until the lentils are tender (25-30 min). Keep in mind that it is meant to be saucy, so feel free to add a splash of water if it is getting to dry – lentils can absorb a lot of liquid so do not be surprised if that happens. Season with salt and pepper to taste.
4. Meanwhile, bring a large saucepan of salted water to the boil and cook pasta following manufacturer’s instructions.
5. Drain pasta well and divide into bowls/plates. Spoon sauce over the top and serve.
TIPS FROM THE CHEF
Use any herbs you prefer: basil, oregano, thyme are all delicious in this recipe, even rosemary would work well (just use 1 tsp of rosemary as it has a much stronger flavour)
You could add some extra vegetables like celery (finely chopped) or perhaps some mushrooms. If you have ‘picky’ children, grating the mushrooms will make them almost invisible.
Lentils are part of the legume family. They are a great substitute for meat because they are high in protein and low in fat. They are also packed with iron and fibre making them super nutritious.
