This lentil bolognese is nourishing mid-week meal. The vegetarian pasta sauce is delicious with spaghetti or penne, and can include a variety of finely diced leftover vegetables in your fridge. The lentils are a hearty plant-based protein food and a good replacement for those used to eating a traditional bolognese with mince.
- 1Finely diced all vegetables (except cherry tomatoes)
- 2Add brown onion, garlic, celery and olive oil to a pot and cook on medium heat for 8 to 10 minutes, stirring occasionally
- 3Add diced carrot to the pot, stir and cook for 2 minutes on high
- 4Add stock cube (or paste), bay leaf and oregano. Stir and then add passata and cherry tomatoes. Simmer for 5 minutes
- 5Add drained lentils, fresh basil and balsamic vinegar. Stir gently and simmer for 2 minutes
- 6Serve fresh with a pasta or refrigerate or freeze - then enjoy!
WA: year round
Vic: autumn & winter
NSW: spring & summer
When it's not in season, try using a small handful of finely chopped celery leaves (hopefully you've frozen some from earlier in the year!) and substituting this for fresh celery.
If you're using cherry tomatoes, these are in season in summer & autumn
In the cooler months, the fresh basil can be replaced by a twig of fresh rosemary put in whole while cooking to give a warming taste.
For the gluten-free option, choose gluten free stock and pasta.