Photo of Lentil bolognese by WW

Lentil bolognese

11
8
8
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy

Ingredients

Brown onion

1 medium, finely chopped

Carrot(s)

2 medium, finely chopped

Celery

1 individual, stick, finely chopped

Garlic

2 clove(s), crushed

Tomato paste

2 tbs

Dry lentils

200 g, red variety

Canned diced tomatoes

400 g

Vegetable stock

900 ml

Vegemite spread

3 tsp

Fresh thyme

2 tsp, (buy 5 sprigs)

Fresh rosemary

1 tsp, (buy 3 sprigs)

Fresh bay leaf

2 whole

Pasta

240 g, spaghetti variety

Cheese, soy

1½ tbs, hard variety, finely grated

Oil spray

1 x 3 second spray(s)

Instructions

  1. Spray a large saucepan with oil and heat over medium heat. Cook onion, carrot and celery, stirring, for 8-10 minutes or until softened. Add garlic and tomato paste and cook, stirring, for 1 minute or until fragrant.
  2. Add lentils, tomatoes, stock, vegemite, thyme, rosemary and bay leaves and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until sauce has thickened and lentils are tender. Remove and discard thyme, rosemary and bay leaves.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain. Add pasta to lentil mixture and toss to combine. Serve sprinkled with vegan cheese.

Notes

Tip: Sauce can be frozen in an airtight container for up to 3 months.