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Lentil Bolognese


Prep Time

10 minutes

Cooking Time

40 minutes

Yields

4-6 serves

Ingredients

2 Tablespoons olive oil
1 large brown onion, finely chopped
2 cloves garlic
2 carrots, finely chopped
2 sticks celery, finely chopped
4 slices pancetta, finely chopped [opt out for vegetarian version]
1 tin lentils, drained & rinsed
2 bottles of passata, pureed tomatoes
1 Tablespoon balsamic vinegar
Salt and Pepper
Freshly chopped parsley [for garnish]
Freshly grated parmesan [for serving]

Directions

  1. To make lentil bolognese, use a large frypan with a lid. Heat olive oil to a medium to high heat. Add onion, garlic, carrots, celery and pancetta. Gently sauté  stirring occasionally to ensure even cooking. Season with a little salt & pepper. Continue to sauté for 10 minutes, vegetables need to soften but not brown.

  2. When vegetables have softened, add in your tin of lentils, stir in well. Add pureed tomatoes, season with salt & pepper, add balsamic vinegar & stir. Bring to the boil, place lid on pan then reduce to a simmer for approx 35 - 40 minutes, making sure you stir often. Taste and adjust seasoning to your personal preference.

  3. Once bolognese is cooked to your liking, add to your favourite pasta or zoodles. Serve with freshly chopped parsley and top pasta with grated parmesan.

Notes

GLUTEN FREE - VEGETARIAN - PALEO - 

Credit

Maddie Race