Pasta with lentil bolognese
08 October 2017
Ingredients
- olive oil, 1 tbsp
- brown onion, 1 (large)
- red capsicum, 1 (optional)
- garlic, 2 tsp
- chilli paste, 2 tsp (optional)
- carrots, 2-3 (grated)
- zucchini, 1 (grated; optional)
- diced tomatoes, 2 cans
- brown lentils, 2 cans (drained and rinsed)
- sundried tomato pesto, 1 jar (optional)
- red wine, 1/2 cup (optional)
- bay leaf, 2
- mixed herbs, 3 tsp dry or handful fresh (I use a combo of basil, thyme and oregano)
- vege stock powder, 1 tsp
- spaghetti, 250-500 g (or any pasta)
- lemon juice, to taste
- parmesan, shredded (to taste; optional)
Instructions
- Bring pot of water to the boil and cook pasta until al dente. When cooked, transfer to colander and rinse with cold water briefly.
- Saute onion, garlic, and red capsicum and chilli paste if using, until onion is translucent.
- Squeeze excess moisture out of carrot and zucchini, add to pan, stir, and cook for 2–3 minutes.
- Add tinned lentils and tomatoes to pan. Add lemon juice to one of the tomato tins, swill around, transfer to second tin, swill around, and add to pan (so we don't waste any tomato juice!).
- Add bay leaves, herbs, vege stock powder, and sundried tomato pesto and red wine if using.
- Simmer for 5–10 minutes until heated through and vegies are tender. Season to taste.
- Combine with pasta and serve with parmesan. Enjoy!