Lentil bolognese
8
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
This vegan take on a family favourite meal tastes just as delicious as the original and uses filling lentils as a base for the bolognese sauce.
Ingredients
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, finely chopped
Celery
1 stick(s), 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
Dry 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.
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