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Lentil Bolognese

Lentil Bolognese
Time
Prep: 20min. Cook: 20min.
Contributed by
Rosie Castle
Serves
6
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.

  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!

SHORT DESCRIPTION

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.

DESCRIPTION

  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!

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

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  • Honest to Goodness Organic Brown Lentils Organic Brown Lentils 400g

    Organic Brown Lentils 400g

    $2.25
    .
    .
    .
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  • Organic Sun-Dried Tomatoes 175g Organic Sun-Dried Tomatoes 175g

    Organic Sun-Dried Tomatoes 175g

    $6.95
    .
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    DRTOM2.175
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    0.20 KGS
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  • Honest to Goodness Organic Diced Tomatoes Organic Diced Tomatoes 400g

    Organic Diced Tomatoes 400g

    $2.25
    .
    .
    .
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  • Nutritional Yeast Flakes 150g Nutritional Yeast Flakes 150g

    Nutritional Yeast Flakes 150g

    $8.95
    .
    .
    .
    SKU:
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  • SPECIAL
    Honest to Goodness Organic Extra Virgin Olive Oil Organic Olive Oil Extra Virgin 500ml

    Organic Olive Oil Extra Virgin 500ml

    Now: $8.50
    Was: $9.95
    .
    .
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    SKU:
    OIOLIEV2.500
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    Was: $9.95
    Subtotal:
  • Honest to Goodness Organic Fusilli Pasta with Tomato and Spinach Organic Fusilli with Tomato & Spinach 500g

    Organic Fusilli with Tomato & Spinach 500g

    $6.50
    .
    .
    .
    SKU:
    NPFUSTS2.500
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    0.55 KGS
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  • Organic Oregano Leaf 15g

    Organic Oregano Leaf 15g

    $5.95
    .
    .
    .
    SKU:
    HEORE2.15
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    Organic oregano is typically used to flavour tomato sauces, on pizza bases or grilled meats. It is commonly used with basil in Italian cooking
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  • Organic Basil 15g

    Organic Basil 15g

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    .
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    SKU:
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