This easy lentil bolognese recipe is a quick and easy weeknight meal. It's filled with flavor and a great way to switch up pasta, plus it comes together in under 30 minutes! The flavour is incredible and it's a great way to sneak protein into a vegetarian dish. This recipe makes 4 portions, and a great recipe to make enough for lunch leftovers.
Ingredients:
300g chestnut mushrooms
2 x tins of brown lentils
400g linguine pasta
2 tbsp tomato puree
2 x red wine stock paste pots
50g walnuts
3 tsp Italian herbs
2 x tins chopped tomatoes with onion and garlic
2 handfuls of spinach
75g parmesan cheese
Flat leaf parsley
Method:
Prepare the food: slice the mushrooms. Drain and rinse the lentils in a sieve. Roughly chop the parsley. Crush the walnuts into small pieces.
Cook pasta as per packet instructions
Add some olive oil into a large frying pan over low-medium heat. Once hot, add the mushrooms and fry for 4 minutes, until browned.
Add the Italian herbs, tomato puree and brown lentils into the fry pan, mix and cook for a further 2 minutes.
Stir in the red wine stock paste pots.
Add the chopped tomatoes into the pan and stir well. Let this simmer until thickened, 8 - 10 minuses, stirring occasionally.
Meanwhile, in a small bowl, mix the walnuts with the parsley, half the grated hard Italian style cheese and a drizzle of olive oil.
Season the bolognese sauce with salt and pepper if necessary. Combine the cooked linguine with the lentil bolognese. Stir in the other half of the cheese (leave some to sprinkle on top of pasta). Divide the mixture into 4 portions. Finish with dollops of the parsley and nut mixture and sprinkle over the remaining cheese.
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