Better because it’s plant based...super yum and totally healthy. Who doesn’t crave comfort food from time to time, right? This still delivers on the comfort front, but it’s a plate of delicious pasta that won’t make you feel like a lead balloon needing a nap afterwards. Lentils are my fave legume as they’re so affordable, available everywhere and crucially pack an amazing nutrient punch with 11 g of protein and 15g fiber per cooked cup. They are hearty enough to carry this amazing twist on a classic.
Ingredients: (serves 4)
2 white onions (finely chopped)
4 cloves of garlic (finely chopped)
1 tbspn olive oil
2 chopped celery sticks
2 grated carrots
2 tins chopped tomatoes (Italian if you can find them)
2 tbspn tomato paste
500 ml veggie stock
2 tbspn tamari (gluten free soy sauce)
1/2 tspn dried chilli flakes (optional)
500 g green lentils (ideally these have been soaking for atleast 4 hours - put them out to soak in the morning of cooking day)
handful of fresh basil to serve
salt and pepper to taste
500 g gluten free pasta (I love Dove’s organic brown rice spaghetti)
Parmesan cheese to serve, or Nutritional Yeast for a vegan option
Heat the olive oil in a large heavy based pan. Add the chopped onions and sweat them for 5 mins until golden & translucent. Add the celery and carrot & sautee for a few mins before adding the lentils, tomatoes, paste, stock, tamari and chilli flakes if using. Cover and leave the lot to simmer on a low heat for 45 mins, with a little stir from time to time. Season to taste, then leave to cook for another 15-20 mins until the lentils are firm but cooked.
Now is the time to start cooking the pasta until it’s al dente, then drain it, then serve with the bolognese and some torn basil and your choice of cheese. Delizioso!
* If there is any sauce left, it freezes really well if you portion it up for an easy supper after a long day. You could always double the recipe so there’s plenty left to freeze.