Lentil Bolognese

For me, a classic Italian pasta with Ragu is a big comfort meal. Lentils provide all of the protein in the meal you lack from the minced beef/pork and have just a little bit of chew to mix up the texture. This recipe was from ‘Bosh – Healthy Vegan’. I take Italian lessons each week and I’ve learnt that when we ask for a panini it doesn’t make sense as panini is the plural form of sandwich – if you have Italian servers you want to impress, ask for a panino. Learning Italian, it was very difficult going on holiday recently to Spain. The basic phrases you need in both languages are very similar, so I was constantly muddling up the two! Bilbao was beautiful though and I fully recommend a trip and a taste of all their delicious pinxtos (bar snacks).

Serves 4

Ingredients

  • 1 clove garlic
  • 2 onions
  • 1 tin lentils (400g)
  • 10g fresh thyme
  • 1 tbsp tomato puree
  • 50g walnuts
  • 1 tbsp oil
  • 1 tin tomatoes
  • 50ml red wine
  • 1 tsp chilli flakes
  • 1/2 tsp oregano
  • 1 tsp balsamic vinegar
  • 1/2 tsp marmite
  • 100ml water
  • 320g pasta
  • salt and pepper
  • 20g hard cheese
  • 10g parsley

Method

1.) Peel and finely dice the garlic and the onions. Strip the leaves from the thyme. Bash the walnuts in a pestle and mortar.

2.) Heat the oil in a large pan, add the onions and cook on a low heat until soft.

3.) Add the garlic and cook for another minute.

4.) Add the tomato puree, tin of tomatoes, walnuts, lentils, red wine, chilli, oregano, thyme, marmite and water. Cook for 15 – 20 minutes to thicken.

5.) Whilst this is cooking, grate the cheese, Chop up the parsley and cook the pasta. Season the sauce with salt and pepper. Serve the pasta with some sauce, sprinkle over the cheese and parsley.

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