Vegan green lentil bolognese

Author: HFG staff

Photographer: HFG staff

Lentils in a rich tomato sauce are a great alternative to meat-based bolognese recipes!

Serves: 4

Time to make: 1 hr

Hands-on time: 10 mins

Ingredients

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1 onion, peeled and chopped
2 carrots, finely sliced
2 teaspoons olive oil
2 cloves garlic, chopped
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons tomato purée
2 x 400g cans tomatoes
1 ¼ cups (250g) dry green lentils
1 ¼ cups (250g) brown rice pasta
fresh basil leaves, chopped, to serve (optional)

Instructions

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1 Put the onion and carrots in a pan with the olive oil and cook over a medium heat for 5–10 min until soft. Add the garlic, paprika and cumin and cook for another 3 min before adding the tomato purée, canned tomatoes and lentils with 250ml water and freshly ground black pepper. Cook for 30–35 min until the lentils are really soft.

2 While the sauce is cooking, cook the pasta in a pan of boiling water for 8–10 min until cooked. Drain, reserving some of the drained water.

3 Once the sauce is ready, add the drained pasta to the pan, along with a little of the reserved pasta water if needed. Give everything a really good stir and serve garnished with basil, if you like.

HFG tip

Try the sauce with rice or grain instead of pasta

Nutrition Info (per serve)

Calories 546 cal

Kilojoules 2285 kJ

Protein 23 g

Total fat 6 g

Saturated fat 1.1 g

Carbohydrates 92 g

Sugar 18 g

Dietary fibre 14 g

Sodium 39 mg

Calcium 116 mg

Iron 9.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.