Lentil and Tomato Bolognese – A Simple And Satisfying Vegetarian Recipe

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A variation on the traditional meat-based bolognese, this vegetarian recipe from Feel Good Food uses lentils and it’s delicious. The recipe suggests super healthy pasta but you could use any type of pasta. It’s quick, easy, healthy and filling. Make a big batch – the leftovers are great for freezing, serving over rice or mopping up with crusty bread. Kids love it too. The following serves 4 and you will need:

  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g cherry tomatoes, halved
  • 400g can crushed tomatoes
  • 400g can lentils, rinsed, drained
  • 1/2 cup (130g) sundried tomato pesto
  • 400g wholemeal or spelt long pasta
  • Fresh basil leaves and shaved parmesan to serve

Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook, stirring, for 2-3 minutes until softened. Add the garlic and cook for a further one minute until fragrant. Increase heat to medium-high, add the cherry and crushed tomatoes and cook, stirring, for 1-2 minutes until cherry tomatoes are beginning to collapse. Reduce heat to low, then stir through the lentils and pesto, and cook for a further 5-10 minutes until slightly reduced. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain, then add to the sauce and toss to combine. Divide among serving bowls and top with basil and parmesan to serve.

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