Lentil Bolognese

Ingredients:

2 tbsp. extra virgin olive oil

1 brown onion, diced

2 celery stalks, diced

2 small carrots, diced

2 garlic cloves, finely chopped

1 long red chilli, finely chopped

700g passata

1/4 cup water

400g tinned lentils, rinsed and drained

1 tbsp. fresh thyme

1 cup parsley, roughly chopped

Pinch of salt and pepper to taste

500g cooked pasta

Grated parmesan cheese to serve

Method:

• Heat oil in a large pan over medium-high heat. Add onion, garlic and chilli and cook for 1 minute.
• Add remaining vegetables and cook for 5 minutes or until softened.
• Stir in passata and water and bring to the boil
• Add lentils, thyme, parsley and seasoning.
• Reduce heat to a gentle simmer and cook for a further 15 minutes.
• Prepare pasta as directed.
• Serve pasta with a generous amount of sauce and top with grated parmesan cheese.

 

Serves 4