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Lentil Bolognese

Name: Lentil Bolognese
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 500 g pasta of choice; 0.5 tbsp olive oil; 60 g red onion, diced; 3 pc garlic cloves, minced; 27 g Carrot, chopped; 100 g portobello mushroom, chopped; 0.5 tsp salt; 120 g brown lentils, uncooked; 350 ml water; 300 g tomato passata; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika powder; 2 tbsp red onion, diced; 3 tbsp parsley, chopped

Nothing more comforting than a big bowl of pasta bolognese. I loved this dish growing up and created a version that is equally nourishing for our bodies, as it is for our souls. Lentils are an amazing source of ferritin-bound iron, protein and fibre. Your body will love it.

Serves

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Ingredients

Serves4

For the pasta

500 g pasta of choice

For the lentil bolognese

1/2 tbsp olive oil
60 g red onion, diced
3 pc garlic cloves, minced
27 g Carrot, chopped
100 g portobello mushroom, chopped
1/2 tsp salt
120 g brown lentils, uncooked
350 ml water
300 g tomato passata
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika powder

For the garnish

2 tbsp red onion, diced
3 tbsp parsley, chopped

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Instructions

Place a non-stick pan over medium-high heat. Add olive oil, red onion, garlic, and carrots. Sauté for 2-3 minutes.
Add salt and portobello mushrooms to the sauté mix and cook for another 3 minutes. Stir constantly.
Once the mushrooms are roasted add washed lentils, water, tomato sauce, and all remaining spices. Stir well and let cook for 25 - 40 minutes with the lid closed. Stir occasionally. The bolognese is ready, once the lentils are cooked through.
Garnish with red onion and fresh parsley. Enjoy your favorite pasta.