Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 5.99 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 500grams La Molisana Pastificio Extra Di Lusso wholewheat penne rigate No 20
- 1 carrot (finely diced)
- 1 brown onion (finely diced)
- 1/2 bunch continental parsley, (stalks finely chopped)
- 2tablespoons extra virgin olive oil
- 2teaspoons dried Italian herb mix
- 800grams diced Italian tomatoes
- 425grams Macro Organic lentils, rinsed and drained
- 2 cloves garlic, crushed
Nutrition per serving
2920kJ / 698Cal
2920 Kilojoules or 698 Calories
34% of daily energy intake*
Protein
28.5grams
Fat
10.9grams
Carbs
112grams
Sugars
14.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover our vegan lentil bolognese recipe. You'll never guess it's vegan. It’s rich and bold in flavour and will soon become a family favourite. Try it today.
Method
Step 1 of 4
Heat oil in a large, deep frying pan over medium-low heat. Add onion, garlic, carrot and parsley stalks, then cook, stirring, for 8 minutes or until softened. Add tomatoes, herb mix and 1 cup water, stir well, then cook, uncovered and stirring regularly, for 15 minutes or until slightly thickened.
Step 2 of 4
Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
Step 3 of 4
Add lentils to sauce mixture and cook for a further 5 minutes or until sauce has thickened and lentils are heated through. Season.
Step 4 of 4
Add pasta and reserved cooking liquid to pan. Toss for 2 minutes or until well combined and heated through. Divide mixture among bowls and serve sprinkled with parsley leaves
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