Lentil bolognese with wholegrain pasta

• 250 gred lentils
• 700 gtomato passata
• 1onion(finely diced)
• 2 clovesgarlic(pressed)
• 100 gcarrot(finely diced)
• 80 gcelery(finely diced)
• 15 mlolive oil
• 300 mlvegetable stock
• 1 tspdried oregano
• 400 gwholegrain pasta

Instructions

1. 1

   Heat 15 ml olive oil in a deep pot and sauté 1 onion, 2 cloves garlic, 100 g carrot and 80 g celery over medium heat for 5 minutes until softened.

2. 2

   Add 250 g red lentils, 700 g tomato passata, 300 ml vegetable stock and 1 tsp dried oregano and stir well.

3. 3

   Simmer uncovered over low heat for 20–25 minutes until the lentils are tender and the sauce has thickened. Season with salt and pepper.

4. 4

   Meanwhile cook 400 g wholegrain pasta al dente according to the package, then drain.

5. 5

   Divide the pasta among four plates and ladle the lentil bolognese generously on top.

Nutrition per 100 g