PASTA LENTILS BOLOGNESE
Pasta & Lentil Bolognese
Time: approx. 10 min active, 20 min total. Makes 2-4 servings. Freezes well.
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
salt and pepper to season
basil to garnish
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.
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.
Cook the linguine according to the packet instructions and set aside.
Plate the linguine, top with lentil Bolognese and garnish with fresh basil leaves.