Vegan green lentil bolognese
- 1 onion, peeled and chopped
- 2 carrots, finely sliced
- 2 teaspoons olive oil
- 2 cloves garlic, chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 tablespoons tomato purée
- 2 x 400g cans tomatoes
- 1 ¼ cups (250g) dry green lentils
- 1 ¼ cups (250g) brown rice pasta
- fresh basil leaves, chopped, to serve (optional)
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1 Put the onion and carrots in a pan with the olive oil and cook over a medium heat for 5–10 min until soft. Add the garlic, paprika and cumin and cook for another 3 min before adding the tomato purée, canned tomatoes and lentils with 250ml water and freshly ground black pepper. Cook for 30–35 min until the lentils are really soft.
2 While the sauce is cooking, cook the pasta in a pan of boiling water for 8–10 min until cooked. Drain, reserving some of the drained water.
3 Once the sauce is ready, add the drained pasta to the pan, along with a little of the reserved pasta water if needed. Give everything a really good stir and serve garnished with basil, if you like.
Try the sauce with rice or grain instead of pasta
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1.1g
Dietary fibre 14g
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