Lentil Bolognese 1 review

Serves 1 | Prep time: 5 mins | Cooking time: 25 mins

INGREDIENTS

• 1/4 onion, chopped
• 1 small celery stick, diced
• 1 clove garlic, minced
• 1/2 cup zucchini, diced
• 1/2 cup button mushrooms, diced
• 1 cup cooked lentils
• 1/2 can diced tomatoes
• 2 Tbsp tomato paste
• 1/2 tsp Massel salt-reduced stock powder dissolved in 3/4 cup water
• 1/2 tsp dried basil
• 1/2 tsp rosemary
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 2/3 cup spiral pasta (use gluten free pasta for GF option)
• 1/2 cup green beans, cut into 2cm length (about an inch)
• Fresh basil leaves
• 4 black olives, halved

METHOD

1. Heat a little oil in a pot over a medium heat, add the onion and cook until soft.
2. Then add the celery, garlic, zucchini and mushrooms.
3. Cook until the vegetables are soft, then add the lentils, canned tomatoes, tomato paste, stock, dried basil, rosemary, paprika, and cayenne pepper (if using).
4. Mix well and bring to the boil then reduce heat and simmer for about 10 minutes, stirring occasionally.
5. Meanwhile, boil a pot of water and add the spiral pasta.
6. Place a steel colander on top of this pot with the green beans in it, then cover and allow the beans to steam on top of the simmering pot of pasta, a couple of minutes should do.
7. Remove when done and cook the pasta until tender. Strain and place on a serving bowl.
8. Stir in fresh basil and sliced olives into the Bolognese lentil sauce just before serving on top of the pasta.