Serves 4

Overview

This vegetarian lentil bolognese is so incredibly satisfying.

Lentil Bolognese

Ingredients

• 1 onion, diced
• 3 garlic cloves, crushed
• 1 carrot, grated
• 2 portobello mushrooms, finely chopped
• 2 cans of lentils, drained and rinsed
• ½ tsp dried parsley, chopped
• 2 tsp dried oregano, chopped
• 1 tbsp tomato paste
• 700g passata
• 2 dried bay leaves
• 1 cup pasta water
• 260g dry pasta
• Toppings: parsley, parmesan

Method

1. Finely chop the onion, garlic, carrot and mushrooms. If you have a food processor pulse until very fine.
2. Heat a saucepan up to medium-high heat and add a dash of olive oil. Once hot add the onion, garlic, carrot, mushrooms, parsley and oregano. Fry until browned roughly 5-7 minutes.
3. Add the tomato paste and continue to fry for another 2 minutes. Add the passata, lentils, and bay leaves. Bring to boil and then allow to simmer for 25 minutes.
4. Bring a saucepan of salted water to a boil and cook the pasta according to the packet instructions (make sure you reserve 1 cup of pasta water). Drain pasta and set aside.
5. Add the 1 cup of pasta water to the lentil Bolognese and continue to cook for another 5 minutes.
6. Serve and enjoy

Calories & Macros

Makes 4 serves

Per serve.

Calories: 385

Protein: 18g

Carbohydrates: 67g

Fat: 3g

Tags: Recipes. savoury. vegan. vegetarian. lunch. dinner.