Lentil bolognese with legume pasta

Vegetarian
35 Min
very easy
4 People
Rating starstar_borderstar_borderstar_borderstar_border
A healthy twist on a classic comfort dish! Red lentil bolognese with mushrooms tossed through legume pasta and finished with fresh basil.
1. Cook the pasta according to packet instructions in a saucepan of boiling water. Drain pasta and rinse. Set aside.

2. Heat a large frypan over medium heat with 2 tbsp oil. Dice celery, carrot and onion and add to pan as you go. Stir in 1 tsp fennel seeds and 1 tsp oregano. Cook for 5-6 minutes until softened.

3. Slice mushrooms and add to pan with lentils. Pour in tomato sugo and 1 jar water. Cover and simmer for 15 minutes until lentils are cooked through.

4. Toss the pasta into the lentil sauce. Add olive oil or water to loosen if needed. Season to taste with salt and pepper.

5. Divide pasta among bowls. Garnish with torn basil leaves.

NOTES
If you would like to stretch the dish out you can add a grated zucchini to the sauce or roast vegetables to the side.

Protein upsize add-on option - Antipasto mix
 Serve alongside pasta or use as a topping.
LEGUME PASTA, 1 packet (200g)
CELERY, 2 sticks
CARROT, 1
BROWN ONION, 1/2 *
MUSHROOMS, 200g
RED LENTILS, 1 packet (150g)
TOMATO SUGO, 1 jar (350g)
BASIL, 1 packet

FROM YOUR PANTRY
olive oil + oil (for cooking), salt, pepper, fennel seeds, dried oregano