Puy Lentil Bolognese

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Puy Lentil Bolognese

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Ingredients

Adjust Servings:
250g Puy Lentils
1 Litre Vegetable Stock
1 tbsp Olive Oil
1 Chopped White Onion
2 Cloves Garlic Chopped
Salt & Pepper
1 can Diced Tomatoes
3 tbsp Tomato Puree
2 tsp Dried Oregano
1 tbsp Worcester Sauce
1 Glass Red Wine Optional
For the Pasta
250g Spaghetti
3 tbsp Pesto
Cherry Tomatoes To Serve
Balsamic Gel To Serve

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Features:
  • Vegan

Ingredients

  • For the Pasta

Directions

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Steps

1
Done

Bring 1 litre of vegetable stock to the boil in a deep pan, add the puy lentils and simmer for 25-30 minutes. (Squeeze the lentils between your fingers, the texture should be soft and firm when cooked).

2
Done

Remove the pan from the heat, drain any excess water and set to one side. Heat the oil in a pan, and the onions, garlic, season and sauté until soft.

3
Done

Next, add the chopped tomatoes, tomato purée, oregano, Worcestershire sauce, and red wine (optional).

4
Done

Turn down the heat and simmer for 15 minutes.

5
Done

Meanwhile, cook the spaghetti as per pack instructions, drain then stir in the pesto, cover, and set to one side.

6
Done

Add the lentils to the sauce, stir, cover and simmer for a further 10 minutes. Check the lentils are soft then turn off the heat.

7
Done

Serve topped with cherry tomatoes and balsamic gel.

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