Lentil pasta is a new kind of pasta available from most supermarkets. It has less carbs and more protein compared to regular pasta. This recipe is 100% plant-based, gluten-free and super satisfying. It can be made ahead of time as it will keep in the fridge for up to 4 days.
First published at www.transformationcookbook.com
Ingredients:
300g red lentil pasta
canola oil cooking spray
1 red onion, chopped
2 garlic cloves, finely chopped
1 eggplant, diced
2 carrots, diced
5 celery stalks, diced
1/2 tsp chilli flakes
1 tbsp italian mixed herbs
400g can diced tomatoes
1 1/2 cups dried red lentils, washed
3 cups vegetable stock
rock salt & cracked pepper
Step 1: Spray and heat a large frying plan to medium-high. Saute onion, garlic and eggplant until softened and fragrant.
Step 2: Lower the heat and add the carrots, celery, chilli flakes and herbs. Season with salt & pepper and cook for 5-6 minutes.
Step 3: Stir in the canned tomatoes and the red lentils. Pour stock over the top, place lid on and bring to a boil. Reduce heat and simmer for 15-20 minutes or until lentils are tender and liquid has cooked off.
Step 4: Meanwhile cook the red lentils according to packet instructions.
Step 5: Plate up the cooked pasta and spoon the lentil Bolognese over the top.
Tip:
• Garnish with fresh basil and cherry tomatoes.
• You can intensify the depth of the Bolognese sauce by stirring in 1-2 tbsp of balsamic vinegar glaze.