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spaghetti bolognese (1)

Red Pepper Lentil Bolognese

Everybody loves a Bolognese and this one will be no exception! Lentils make a great protein rich substitute for meat. This is the perfect recipe to make, eat 2 portions and freeze 2 portions to have at a later date.

  • 16 - 30 Minutes
  • Medium
  • 4

This recipe uses:

Tilda Tomato & Red Pepper Lentils 250g

Where to buy
Red Pepper Lentil Bolognese

Method

Ingredients

Ingredients

  • 250g pouch Tilda Tomato & Red pepper lentils
  • 1 tbsp olive oil
  • 1 medium onion, peeled and roughly chopped
  • 1 carrot, peeled and diced
  • 1 celery stick, trimmed and chopped
  • 1 garlic clove, peeled and crushed
  • 227g can chopped tomatoes
  • 2 tsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 small courgette, trimmed and diced
  • 200ml hot vegetable stock
  • Finely grated Parmesan cheese to serve
  • Fresh basil leaves to serve
  • 400g Cooked Pasta

How to make Red Pepper Lentil Bolognese

  1. Heat the oil in a large saucepan and fry the onion, carrot, celery and garlic over a low heat for 10-12 minutes stirring frequently until softened and beginning to caramelise.

  2. Stir in the tomatoes, tomato puree, oregano, thyme, courgette and stock. Bring to the boil, cover and simmer for 10 minutes.

  3. Add the lentils to the tomato mixture and simmer for a further 5 minutes until thickened. Serve spooned over cooked pasta. Sprinkle over finely grated Parmesan and scatter over fresh basil leaves to serve.

To freeze: allow to cool completely. Spoon into individual freezer-proof container. Seal, label and freeze for up to 4 months. Defrost thoroughly before reheating gently over a low heat until piping hot. (You may need to add a splash of water during reheating)

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