Lentil bolognaise

A meat-free alternative that still packs an umami punch, all thanks to good ol’ tomato paste.

Less than 45 minutes

Serves 4

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Ingredients:

  • 2 Tbsp (30ml) olive oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 3 Tbsp (45ml) tomato paste
  • 1 tsp (5ml) sugar 
  • 2 cups (500ml) dried brown lentils
  • 3 cups (750ml) vegetable stock
  • Salt and milled pepper
  • Handful fresh basil, chopped + extra leaves for serving
  • 1 packet (500g) spaghetti, cooked according to packet instructions

Method:

  1. Heat oil in a large pot and fry onion and garlic for 3-5 minutes or until golden.
  2. Add tomato paste and cook for about 2 minutes before adding sugar.
  3. Stir through lentils and stock, and simmer over a low heat for about 45 minutes or until
  4. cooked through.
  5. Season sauce well and stir through basil.
  6. Serve bolognaise with spaghetti and garnish with extra basil leaves.

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