LENTIL BOLOGNESE

Lentil Bolognese image

A healthy and tasty meat-free pasta dish that's quick and easy to prepare

Provided by MarkWaters

Time 50m

Yield Serves 2

Number Of Ingredients 24

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Ingredients

60g red split lentils, washed and drained
1tbs olive oil
1 onion, sliced
1 large carrot, chopped into 1cm dice
1 courgette, chopped into 2cm pieces
3 cloves garlic, peeled & finely chopped
400g tin chopped tomatoes
120g tagliatelle
Grated parmesan
60g red split lentils, washed and drained
1tbs olive oil
1 onion, sliced
1 large carrot, chopped into 1cm dice
1 courgette, chopped into 2cm pieces
3 cloves garlic, peeled & finely chopped
400g tin chopped tomatoes
120g tagliatelle
Grated parmesan
1 beef or vegetable stock cube
4tbs red wine (optional)
1tbs dried mixed herbs
1tbs Worcestershire Sauce
3tbs tomato puree
Salt & ground black pepper

Steps:

Put all the sauce ingredients in a measuring jug, top up to 400ml with hot water and mix well.
In a wok or large pan, fry the onions, carrot, courgette and garlic over a low to medium heat for about 8-10 minutes, until the onions are softened and golden.
Add the sauce, tomatoes and lentils to the pan and bring to the boil, reduce heat and simmer for 20 minutes, stirring occasionally.
Meanwhile, cook the tagliatelle according to the packet instructions.
Drain the tagliatelle (reserve a little water if needed to loosen the sauce). Add to the lentils and sauce, mix well and serve, garnished with the cheese.
For vegetarian option, use vegetable stock and omit Worcestershire Sauce (or replace with 1tsp Marmite)

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