Vegan Lentil Bolognese

A classic and comforting winter warmer recipe but with a vegan WholeLife twist!

INGREDIENTS:

• 1 onion, diced
• 2 garlic cloves, minced
• 1 ½ tbsp of olive oil
• Salt & Pepper
• 140g Ceres Organic Tomato Paste
• 1 tbsp Global Naturals Balsamic Vinegar
• 1 cup WholeLife Healthfoods Organic Red Lentils
• 2 ½ tbsp of Nutra Naturals Vegetable Broth Powder
• 1 can Muir Glen Organic Diced Fire Roasted Tomatoes
• Handful of freshly chopped oregano leaves or alternatively use 1 tsp of Planet Organic Oregano
• Girolomoni Durum Wheat Semolina Linguine 500g

METHOD:

1. Soak 1 cup of lentils in water for 30 minutes. Whilst these are soaking, dice 1 onion and mince 2 garlic cloves.
2. Heat a medium size pot on medium-high heat. Add the olive oil to the pot and once simmering, add the onion and garlic. Cook until caramelised.
3. Add the tomato paste and oregano into the pot and stir frequently for 2-3 minutes.
4. Dissolve 2 ½ tbsp of Vegetable Broth Powder in 750ml of boiling water and add to the pot. Then add the lentils in the pot and stir until combined. Season well with salt and pepper. Once all combined, reduce the heat to a medium-low temperature and let it simmer for 20 minutes. Stir occasionally.
5. Add diced tomatoes and balsamic vinegar in the pot, stir well and simmer for another 15 minutes. In the meantime, bring a large pot of water to the boil and salt liberally. Add the pasta to the pot and cook until al dente. Strain the pasta and plate up your preferred amount of pasta and Lentil Bolognese. Garnish with your favourite toppings (we’ve used basil and vegan cheese).
6. Enjoy!

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