Pasta with Lentil Bolognese

earthstor bamboo bento with spaghetti and salad with avocado

25 mins

Serves 4

  • 400g egg-free pasta of choice (spaghetti works best)
  • 1 carrot, peeled and diced
  • 1 tsp fennel seed
  • 1 tsp dried rosemary
  • 2 tbs tomato puree (paste)
  • 2 x 400g tins plum tomatoes
  • 400g tin of cooked green lentils
  • Salt and freshly ground pepper
  • Extra Virgin Olive Oil

  1. Bring a pot of salted water to the boil
  2. Fry the carrot in olive oil in a large frying pan over medium heat adding fennel, rosemary and tomato puree to the pan while stirring
  3. Pour in the tomatoes and leave to simmer for another 15 minutes
  4. In the meantime, cook the pasta in the boiling water following the instructions on packet
  5. Stir the lentils into the sauce and leave to simmer for a few minutes. Season with salt and pepper
  6. Drain the pasta drizzle with oil and mix into the pot with sauce and serve.

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