Lentil Bolognese

Rich, hearty, and full of flavor!

This Lentil Bolognese is a plant-based twist on the classic pasta sauce. It’s packed with protein and loaded with vegetables!

Ingredients:

1 cup Red Lentils

1 tin Cherry Tomatoes

Little tin of Tomato Paste

2 large Zucchinis

2 Carrots

1 Onion

3 tbsp pf Cobram Extra Virgin Olive Oil (EVOO)

2 Stock Cubes

Parmesan to serve

Pasta Options

Qetoe Penne or Zucchini Noodles or Slendier Pasta

Method:

• Heat EVOO in large pan.

• Add diced onion and cook until translucent.

• Add lentils, grated zucchini and carrot and cook off.

• Add cherry tomatoes and mix well.

• Dissolve stock cubes in two cups of boiling water and then add to veggie mix.

• Simmer for 30-40 minutes, stirring regularly.

• Enjoy plain or with your choice of pasta!

Tips: Keep for up to a week in the fridge or can freeze for months so you always have a healthy vegan-friendly protein bolognese ready to go!