Lentil Bolognese
Green
Hearty lentil bolognese packed with carrot, zucchini and celery in a rich tomato and herb sauce, served with pasta and grated cheese.
Ingredients
- Ingredient
- Amount
- Canola oil
- as needed
- Onion small
- 1 diced
- Garlic clove
- 1 clove crushed
- Carrots
- 1-2 grated
- Zucchini
- 1 grated
- Celery stalks
- 2 sliced
- Brown lentils
- 1 and ½ 400g tins undrained
- *Dried herbs
- 1-2 tsp
- Tomato paste
- 35g
- Worcestershire sauce
- 3 tsp
- Tomato passata
- 250ml
- Salt reduced chicken style stock powder
- 1 tsp
- Salt and pepper
- to taste
- Pasta
- to serve
- Cheese
- grated to serve
This is a School Lunch Project Menu item, best served “with salad”.
Method
- Put the large saucepan or stock pot over medium heat and add enough oil to
- lightly coat the bottom of the pan.
- Add the onion and garlic and cook for a minute or two, until the onion starts to
- look transparent.
- Add the carrot and celery and cook for a couple of minutes, until they are soft and most of the liquid in the pan has evaporated.
- Add the undrained lentils and stir to combine. Add the herbs, tomato paste,
- Worcestershire sauce, passata and vegetable stock and stir to combine.
- Bring to the boil, then reduce heat to low and simmer for an hour or until sauce has reduced, stirring regularly to stop it from sticking to the bottom of the pot. Puree slightly with a stick blender before serving.
- Bring a large pot of water to the boil. Cook the pasta until al dente. Drain pasta
- and add to sauce mixture, stirring to combine. Top each serve of pasta with 1
- tablespoon of cheese.
with salad. *Use fresh herbs if you have them available, but if not, dried are fine. Basil, oregano and thyme are great options.
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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