Craig's EASY Lentil & Tomato Bolognese
- Craig Vanderplank
- Jan 22
- 2 min read
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: Bring a pot of salted water to boil.
Peel & crush the garlic, grate the carrot & zucchini, slice cherry tomatoes in half.
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. 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 cook for a further ~10 minutes and allow sauce to reduce and thicken again. (add some Pasta Water if it’s getting too thick.)
Season with Salt & Pepper to taste.
Divide Pasta between plates and spoon over the lentil & tomato bolognese. Garnish with Parmesan Cheese & Fresh Basil (optional). |
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