PASTA LENTILS BOLOGNESE

 

Pasta & Lentil Bolognese

This simple and high-protein vegan Bolognese is perfect for a quick and healthy family meal. The paprika gives a unique smoky flavor to the dish and for an extra flourish, sprinkle with freshly grated Parmesan cheese.

ALL THE INGREDIENTS TO YOUR TROLLEY IN ONE CLICK WITH FRESH-RANGE

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

INGREDIENTS:

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

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 METHOD:

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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