Lentil Bolognese
Lentil Bolognese
Lentil Bolognese with pantry staples and leftover veggies — high in fibre and plant protein for a nutritious, energy-boosting meal.
Servings
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 2 tbsp extra virgin olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1½ cups green lentils, rinsed well
- ½ tsp dried thyme
- 400mL tomato passata
- 1 tbsp tomato paste
- 3½ cups vegetable stock (low sodium)
- 500g pappardelle
- Parmesan & parsley, to serve
Method
- Heat the olive oil to medium in a large saucepan.
- Add the onion, garlic, celery and carrot. Cook for 10 mins until all the ingredients have softened.
- Stir in the lentils, thyme, passata, paste and vegetable stock.
- Bring to the boil then lower the heat and simmer for 45–50 mins until lentils are cooked and the ragu is thick.
- Cook pasta as per packet instructions and drain, ensuring to leave a couple of tablespoons of the pasta water.
- Transfer the pasta to the lentil ragu using a bit of pasta water to loosen.
- Serve immediately, garnished with parmesan. and chopped parsley if desired.
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