Serves
4
Prep
20
mins
Cooking
30
mins
Vegan Bolognese
Directions
Step 1
Heat oil in a large frying pan. Add onion and garlic, cooking over a low heat for 4-5 minutes. Stir in tomato paste and cook a further minute. Add carrot and celery and mix through.
Step 2
Add lentil mix, stock, tomatoes and herbs to the pan. Bring to the boil, reduce heat and simmer for approx. 25 minutes or until lentils are tender.
Step 3
Stir zucchini and balsamic through mixture and season to taste. Serve with spaghetti and fresh basil.
Tips
- Also delicious served with rice or just some crusty bread.
Ingredients
- 1 tbs olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 2 tbs tomato paste
- 1 carrot, diced
- 1 celery stick, diced
- 1 1/2 cups, prepared & rinsed McKenzie's Australian Red Split Lentils
- 4 cups vegetable stock
- 400g can crushed tomatoes
- 1 sprig rosemary
- 2 sprigs thyme
- 1 zucchini, grated
- 1 tsp balsamic vinegar
- Spaghetti and basil, for serving
