LENTIL BOLOGNESE

(VEGAN)

Ingredients

  • 2 garlic cloves, minced

  • 1 brown onion, finely chopped

  • 1 x 400g brown lentils, rinsed well

  • 1 carrot, finely chopped

  • 1 zucchini, finely chopped

  • 1 x 400g tinned tomatoes

  • 1 cup spinach

  • 1 teaspoon of Italian herbs

  • Bunch of fresh basil, topping

  • 1 tablespoon nutritional yeast, topping

  • 2 tablespoon extra virgin olive oil

  • Salt & Pepper

  • Serve with pulse pasta (San Remo brand), spiralled zuchinni,

Method

  1. Chop the garlic and onion and place in frying pan with olive oil

  2. Chop the carrot and zucchini and add to the pan

  3. Rinse the lentils and drain

  4. Add the tinned tomatoes, italian herbs and salt & pepper and let simmer

  5. Add the lentils and spinach

  6. Simmer for 10-15 minutes, adding some water if it is drying up

  7. Serve with pasta and top with the fresh basil and nutritional yeast

Note
Use leftover bolognese to make a shepherds pie, a ‘meat’ pie, in a salad wrap or serve with other fresh vegetable spaghetti!