Craig's EASY Lentil & Tomato Bolognese *updated*

We’re always searching for yummy and healthy recipes that will keep the family fed, but without breaking the bank! This one has become a staple during pasta night at Craig’s place - it’s delightfully easy to make and deceptively delicious to eat - yum!

If you’ve been growing tomatoes and herbs over Summer this is a great way to use up your bountiful harvest. Substitute fresh herbs in place of dried if you can!

Ingredients:

2 Cloves Garlic

2 tsp Capers

1 tsp Dried Thyme

700g Jar Passata

1 TBS Vege Stock Concentrate (or a cube/powder).

150g Green Lentils  - rinsed and simmered for 20-30 mins (soft but not mushy).

250g Cherry Tomatoes

1 Carrot

1 Zucchini

250g Spaghetti or Pasta of choice

Pinch Chilli Flakes (optional)

Method:

Peel & crush the garlic, grate the carrot & zucchini, slice cherry tomatoes in half.

While the spaghetti is cooking, heat olive oil in a large fry pan over medium-high heat.

Add Garlic, Capers, Thyme and Chilli Flakes (optional). Cook for 1-2 minutes until fragrant. 

Add Passata, Carrot and Vegetable Stock and simmer for 5 minutes until slightly thickened. 

Add Lentils, Zucchini and Cherry Tomatoes and simmer for a further ~30 minutes and allow sauce to reduce and thicken again. (add some Pasta Water if it’s getting too thick.) **The longer you cook it, the fewer veges are visible so I generally simmer for 30-60 mins until it all blends into the sauce.

Season with Salt & Pepper to taste.

Bring a pot of salted water to boil.

Cook Spaghetti/Pasta for 7-10 minutes or until al dente. Drain the pasta and reserve 1 cup of cooking water. Return pasta to the sauce pan and drizzle with olive oil to prevent sticking.

Divide Pasta between plates and spoon over the lentil & tomato bolognese. Garnish with Parmesan Cheese & Fresh Basil (optional).