EASY LENTIL BOLOGNESE

INGREDIENTS:

• 1 tablespoon of extra virgin olive oil

• 400g Canned/chopped tomatoes 

• 1 Zucchini 

• 1 gourmet tomato

• 1 Carrot

• 3 button mushrooms

• 1 medium red capsicum

• 3 handfuls of baby Spinach 

• 420g can of brown lentils

• 350g of Passata tomato puree

• Pinch of Salt and pepper 

• 4 cloves of Garlic

• 1 Brown onion

*OPTIONAL add ins/ alterations*:

• Yellow capsicum

• Basil

• Textured Vegetable Protein

• Rainbow chard/silverbeet or kale

• Swap plain tomato puree and use tomato and basil Passata

• Chop the carrot and zucchini for some extra crunch

METHOD:

1. Prepare all vegetables. Finely chop onion, Mince garlic, grate zucchini and carrot, chop mushrooms, dice tomato and capsicum, drain and rinse the can of lentils and wash the spinach

2. Add the onion to a medium heated saucepan along wth about a tablespoon of extra virgin olive oil. sauté for about 2 minutes or until golden and translucent, then add the garlic. Sauté for another minute.

3. Add the lentils to the onion and garlic, cook for another 2 minutes then add the mushrooms. Cook for a further 2 minutes.

4. Add the carrot and zucchini with pinch of salt, sauté for about 2 minutes until wilted and some moisture has been removed.

5. Add the tomato, followed by the canned tomatoes and stir to combine

6. After 5 minutes add the passata tomato puree cook for another 5 minutes then add some salt and pepper. Add 1/4 cup of water, increase the heat to bring the sauce to a simmer

7. Lower the heat, add the spinach and let the sauce simmer for another 15 minutes and stir occasionally.

8. When sauce is reduced/ desired consistency it is ready to serve.

   Serve with your favourite pasta, topped with cheese and enjoy :)

   This recipe is easy, versatile and the whole family will enjoy. It is vegan friendly!

   Serves 4-6