Lentil Bolognese

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Contributed by: Rosie Castle

Serves: 6

Time: Prep: 20min. Cook: 20min.

A vegan-friendly meal that the whole family will enjoy! Full of flavour, nutrition & plant-based protein. Can be prepared in advance for a quick meal on-the-go.
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A vegan-friendly meal that the whole family will enjoy! Full of flavour, nutrition & plant-based protein. Can be prepared in advance for a quick meal on-the-go.
More Information >>

PRODUCT INFORMATION

Ingredients

½ cup organic sundried tomatoes
500g organic tricolour fusilli pasta
3 tbsp organic extra virgin olive oil
250g eggplant, sliced 
1 red onion, diced 
150g mushrooms, sliced 
2 tbsp organic dried oregano 
2 tbsp organic dried basil
3-4 medium cloves of garlic, crushed
2 x 400g cans organic diced tomatoes
2 x 400g cans organic brown lentils, drained & rinsed
1½ cup pitted kalamata olives
3-4 tbsp red wine (optional)
1 tsp hot sauce (optional)
½ cup nutritional yeast (optional)

method

  1. Soak the sundried tomatoes in boiling water for approximately 20 minutes. Drain and slice into strips. Set aside.
  2. Cook pasta in boiling water for 5-7 minutes. Drain and set aside.
  3. Heat 1 tablespoon of the olive oil in a large saucepan over a medium-high heat. Add the onion and saute until golden.
  4. Add the eggplant to the pan. Add 1 tablespoon of oil, stirring to coat the eggplant. Cover the pan for approximately 5-10 minutes until eggplant is cooked through.
  5. Add the mushrooms, remaining olive oil, dried oregano, dried basil, crushed garlic and sundried tomatoes. Stir well then simmer for 5 minutes.
  6. Add the diced tomatoes, lentils, olives, red wine, hot sauce and nutritional yeast. Simmer for a further 5-10 minutes.
  7. Divide the pasta between bowls and top with the bolognese. Enjoy!
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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