A speedy vegetarian bolognese that’s perfect for busy weeknights. Using store-cupboard staples you can have a last-minute dinner ready in a snap.
Lentil Bolognese 2
Featured products
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Red Lentils high in protein
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Italian Passata sieved, smooth and thick
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Chopped Garlic in white wine vinegar
Ingredients
- 1 onion, chopped
- 3 tsp Epicure Chopped Garlic
- 200g Epicure Red Lentils, rinsed
- 1 jar Epicure Italian Passata
- 1 ½ tsp salt
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- ¼ tsp dried thyme
- 1 bay leaf
- 350ml water
The recipe Lentil Bolognese Kitchen Mode
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1
Cook onion in a bit of oil until starting to soften. Add garlic and cook for one min. At this point you can tip in a splash of wine, if you like.
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2
Stir in lentils, passata, salt, dried herbs, bay leaf and water. Bringto a simmer and cook for 15 mins, or until thick and lentils are tender.
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3
Remove bay leaf and season to taste. Serve over spaghetti.