Pasta Lentil Bolognese
Green
A vegetarian version of bolognese.
Ingredients
- Ingredient
- Amount
- Olive oil
- As needed
- Onions, diced
- 140 grams
- Garlic, peeled and crushed or finely diced
- 10 grams (2 cloves)
- Carrot, grated
- 260 grams
- Celery, sliced
- 80 grams
- Zucchini, grated
- 200 grams
- Herbs, fresh or dried*
- Fresh – 5 grams, Dried – 3 grams
- Salt reduced tomato paste
- 70 grams
- Worcestershire sauce
- 30 millilitres
- Tomato passata
- 500 millilitres
- Salt reduced vegetable stock powder
- 10 grams
- Brown lentils, undrained
- 3 x 400 gram tins
- Pasta (dry)
- 650 grams
- Reduced fat cheddar cheese, grated
- 150 grams
This is a School Lunch Project Menu item, best served “with Seasonal Vegetables”.
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, celery and zucchini 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.
- Cook the pasta as per the instructions on the packet.
- Drain pasta and add to sauce mixture, stirring to combine.
- Top each serve of pasta with 1 tablespoon of cheese.
*Use fresh herbs if you have them available, but if not, dried are fine. Basil, oregano and thyme are great options.