A delicious, hearty, and healthy plant-based alternative to bolognese sauce.

Difficulty
Easy
Prep time
10 mins
Cook time
20 mins
Makes
4-6 serves

Ingredients:

  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 3 garlic cloves, crushed
  • 2 celery stalks, finely chopped
  • 1 carrot, finely chopped
  • 1 cup mushrooms, sliced
  • 1 can brown lentils, rinsed and drained
  • 700g tomato passata
  • 1 tbsp tomato paste
  • 1 cup vegetable stock
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • Salt and pepper
    To serve:

  • 300g cooked pasta
  • Grated parmesan cheese

How to make:

  1. Heat oil in a large frying pan over medium heat. Add onion, garlic, celery, and carrot. Cook until ingredients begin to soften.
  2. Add mushrooms and cook until soft.
  3. Add the pasta, tomato paste and stock and bring to the boil.
  4. Add lentils, thyme and oregano and season with salt and pepper to taste.
  5. Allow the sauce to simmer for 20 minutes or until slightly thickened.
  6. Serve over pasta and sprinkle with parmesan cheese.
Cabbage
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