Lentil Bolognese

INGREDIENTS

2 tbsp extra virgin olive oil

1 brown onion, diced

2 celery stalks, diced

2 small carrots, diced

2 garlic cloves, finely chopped

1 long red chilli, finely chopped

700g passata

¼ cup water

400g tinned lentils, rinsed and drained

1 tbsp fresh thyme

1 cup parsley, roughly chopped

Pinch of salt and pepper to taste

300g cooked pasta

Grated parmesan cheese to serve

Heat oil in a large pan over medium-high heat. Add onion, garlic and chilli and cook for 1 minute.
Add remaining vegetables and cook for 5 minutes or until softened.
Stir in passata and water and bring to a boil. Add lentils, thyme, parsley and seasoning.
Reduce heat to a gentle simmer and cook for a further 15 minutes.
Prepare pasta as directed.
Serve pasta with a generous amount of sauce and top with grated parmesan cheese.

Heat oil in a large pan over medium-high heat. Add onion, garlic and chilli and cook for 1 minute.
Add remaining vegetables and cook for 5 minutes or until softened.
Stir in passata and water and bring to a boil. Add lentils, thyme, parsley and seasoning.
Reduce heat to a gentle simmer and cook for a further 15 minutes.
Prepare pasta as directed.
Serve pasta with a generous amount of sauce and top with grated parmesan cheese.

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