Vegan Lentil Bolognese

Name: Vegan Lentil Bolognese
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 500g wholemeal pasta; 1 brown onion, finely diced; 2 garlic cloves, crushed; 1 large carrot, finely diced; 1/2 bunch Italian parsley, leaves picked to serve, stalks finely chopped; 800g diced tomatoes; 2 tsp dried Italian herb mix; 2 Tbsp extra virgin olive oil; 425g can Macro Organic lentils, rinsed, drained; Salt and pepper, to taste

5 minutes + 30 minutes

Serves 4

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Ingredients

500g wholemeal pasta
1 brown onion, finely diced
2 garlic cloves, crushed
1 large carrot, finely diced
1/2 bunch Italian parsley, leaves picked to serve, stalks finely chopped
800g diced tomatoes
2 tsp dried Italian herb mix
2 Tbsp extra virgin olive oil
425g can Macro Organic lentils, rinsed, drained
Salt and pepper, to taste

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Method

1. Heat 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.
2. Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
3. Add lentils to sauce mixture and cook for a further 5 minutes or until sauce has thickened and lentils are heated through. Season.
4. Add 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