I love this lentil bolognaise – packed with delicious flavours and full of goodness!
Serves
6
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, minced
- 2 medium carrots, grated and chopped
- 2 large celery stalks, finely chopped
- 4-6 cloves garlic, minced (to taste)
- 3 tablespoons tomato paste
- 1 ½ tablespoons oregano, dry leaves
- salt and pepper
- ½ cup walnuts, chopped
- 1 tablespoon balsamic vinegar
- 2 cups cooked lentils
- 2 tins whole tomatoes or crushed tomatoes
- Thick whole wheat pasta
To serve
- ½ cup basil/parsley, chopped
- parmesan cheese, vegan
Method
Finely dice onion, carrot and celery and add to a pan with oil, salt and pepper- sauté for approximately 8 minutes until soften and started to golden. Add garlic and cook for 2 minutes before adding the tomato paste, tin tomatoes oregano, walnuts, balsamic vinegar and lentils.
In the empty cans on tomatoes, half full with water and pour into the mix.
Leave to thicken and stew for about 10 minutes while you cook your pasta as per the packet instructions.
Serve with Parmesan, fresh basil and season to perfection!
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Sparkling Eats 
looks delicious!