Lentil bolognese with pasta
Recipe by Nazli Develi @gurmevegan
Today we're making a hearty lentil bolognese, cheap, quick and incredibly tasty.
It is made with simple everyday ingredients that you probably already have at home.
Ingredients
- 200 g pasta of any kind
- Plenty of Abuelaz olive oil
- 1 tbsp Abuelaz vinegar
- 1 tsp oregano
- 1 tsp parsley
- ½ teaspoon smoked or hot paprika powder
- 1 tsp Abuelaz pink Himalayan salt
- 1 tbsp miso paste or soy sauce
- 1 cup (250 ml) crushed tomatoes
- 2 tbsp tomato paste
- ½ package (120 g) cooked green lentils
For serving
Parmesan to taste
(Vegan option: use vegan parmesan or blend nutritional yeast + cashews or hemp seeds in a food processor.)
Fresh basil
Salt and black pepper
Instructions
- Coarsely chop the vegetables and peel the onion and garlic.
- Place all vegetables in a food processor and pulse until finely chopped – avoid pureeing.
- Pour the vegetables into a saucepan and add a generous drizzle of Abuelaz olive oil.
- Sauté over medium heat for about 5 minutes until the vegetables soften and smell good.
- Add crushed tomatoes, tomato paste, miso (or soy), oregano, parsley, paprika, salt and a little extra olive oil. Stir well.
- Let the sauce simmer uncovered for 10–15 minutes, stirring occasionally, until it is thick, rich and flavorful.
- Stir in the cooked lentils and let cook for another 2–3 minutes.
- Add Abuelaz vinegar and a handful of parmesan. This gives a tangy, juicy and creamy finish.
- Cook the pasta according to the instructions on the package and drain well.
- Mix the pasta with the lentil bolognese and season with salt and pepper.
- Serve with extra parmesan, fresh basil and a drizzle of olive oil.
