Vegan Lentil Bolognese

Are you a Bolognese fan?

Then you’ll love this plant based version of the classic. It uses our Organic Lentils for a protein-packed punch!

50 mins

4 people

SHARE THIS RECIPE

INGREDIENTS

400 g Mr Organic Whole Wheat Fusilli

2 tsp Mr Organic Extra Virgin Olive Oil

1 small yellow onion, finely diced

2 stalks celery, finely diced

1 large carrot, finely diced

30g walnuts, crushed

A pinch of salt

1 tin Mr Organic Lentils, drained (240g)

1 tbsp Mr Organic Tomato Puree

1 tin Mr Organic Chopped Tomatoes

1 tbsp Italian seasoning mix

1 tbsp Mr Organic Agave Syrup

Salt and pepper to taste

1 tsp Mr Organic Balsamic Vinegar

METHOD

Prepare the Fusilli according to packaging instructions.
Heat the olive oil in a large skillet over medium heat and add the onion, celery, carrot and walnuts. Sprinkle with salt and cook for 5-10 minutes or until the vegetables begin to lightly caramelize.
Pour the drained lentils into the skillet, alongside the tomato puree and tomatoes and bring to a simmer, reducing the heat to low. Cook for 10 minutes, occasionally adding 1-2 tbsp of the pasta water to maintain the sauce texture.
Stir through the Italian seasoning plus agave nectar and season to taste with salt and pepper. Lastly, stir in the balsamic vinegar before serving and serve with sprinkle of vegan parmesan and fresh basil.

Chef’s tip:

This lentil Bolognese is not just delicious for the little ones, but will also have you asking for seconds at the dinner table – simply an all-round family favourite!