Lentil Veggie Bolognese
Meals
A protein and nutrient packed veggie version of an English classic.
Time: 20 mins
Serves: 2-4 people
Ingredients
- 2 onions, sliced
- 2 garlic gloves, chopped
- 1 tin lentils
- 1 tin chopped tomato
- 1 vegetable stock cube (made into 250ml liquid stock)
- 3 vine tomatoes, quartered
- 1 packet GF pasta or konjac
- 1 tbsp smoked paprika
- 1 bottle of kombucha
- olive oil
- salt and pepper, to season
- basil, to garnish
Method
Method for the lentils:
- Drain and rinse the organic lentils.
- Pour a glug of olive oil into a pan, slice or dice the onions, then sauté with the garlic until golden brown.
- Combine the drained lentils, quartered tomatoes, the tin of chopped tomatoes and vegetable stock and simmer for around 10 mins. Adjust the simmer time to your taste: simmer longer for a thicker consistency.
- Season with black pepper and salt.
Method for the pasta:
1. Cook the pasta according to the packet instructions and set aside.
2. Plate the pasta, top with the lentil Bolognese and garnish with fresh basil leaves.
