RECIPES Red Lentil Bolognese
Red Lentil Bolognese
A vegetarian twist on classic bolognese using Lioncroft Red Lentils. Hearty, healthy and delicious.
Ingredients
- 1 cup Lioncroft Red Lentils, rinsed
- 2 cups water
- 2 tbsp Lioncroft Sunflower Oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 can (400g) Lioncroft Chopped Tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 250g pasta for serving
- Parmesan cheese, grated
| 1. Cook red lentils in water until soft (about 12-15 minutes), then drain. |
| 2. Heat oil in a large pan and sauté onion, garlic, carrot and celery until softened. |
| 3. Add chopped tomatoes, tomato paste, oregano and basil. |
| 4. Stir in cooked lentils and season with salt and pepper. |
| 5. Simmer for 15-20 minutes until thickened. |
| 6. Cook pasta according to package instructions. |
| 7. Serve lentil bolognese over pasta, topped with parmesan. |
🍽️ Serving Suggestion
Serve hot with garlic bread and a side salad.
⏰ Cooking Time
45 minutes
🍽 No of Servings
4 people
