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. Add mushrooms and 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.
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. Add mushrooms and 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.
LEGUME PASTA, 1 packet (200g)
CELERY, 2 sticks
CARROT, 1
BROWN ONION, 1/2 *
SLICED MUSHROOMS, 1 punnet (200g)
RED LENTILS, 1 packet (150g)
TOMATO SUGO, 1 jar (350g)
BASIL, 1 packet
FROM YOUR PANTRY
oil (for cooking olive), salt, pepper, fennel seeds, dried oregano
CELERY, 2 sticks
CARROT, 1
BROWN ONION, 1/2 *
SLICED MUSHROOMS, 1 punnet (200g)
RED LENTILS, 1 packet (150g)
TOMATO SUGO, 1 jar (350g)
BASIL, 1 packet
FROM YOUR PANTRY
oil (for cooking olive), salt, pepper, fennel seeds, dried oregano