vegan Pasta lentils bolognese.jpg

Time: approx. 10 min active, 20 min total. Makes 2-4 servings. Freezes well.


2 onions

2 garlic gloves

1 tin lentils

1 tin chopped tomatoes

1 vegetable stock cube (250ml liquid stock)

3 vine tomatoes

1 packet wholewheat linguine

1 Tbsp smoked paprika

olive oil

salt and pepper to season

basil to garnish

Vegan 01 FR - Lentils Pasta Bolognese BEFORE_.jpg


Step 1

Drain and rinse the organic lentils. Pour a glug of olive oil into a pan, slice or dice the onions then sauté with garlic until golden brown.


Step 2

Combine the drained lentils, chopped tomatoes and vegetable stock and simmer for around 10 mins. Adjust the simmer time to your taste: simmer longer for a thicker consistency. Season with black pepper and salt.


Step 3

Cook the linguine according to the packet instructions and set aside.


Step 4

Plate the linguine, top with lentil Bolognese and garnish with fresh basil leaves.

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