This pasta is delicious, warming and filling. Green lentils are a good source of protein, and are great to use when making this recipe because of their firm texture. This bolognese is so easy to make, you just leave it on the stove to simmer, letting all flavors combine and cook together nicely. You can use any pasta you like, this recipe also works well with zucchini noodles.

6 – 8 portions

2 cups green lentils (around 370 grams)
800 g crushed tomatoes
2 yellow onions, diced
200 g mushrooms, diced
3 large carrots, diced (2 cups)
2 celery stalks, chopped
3 cloves of garlic, minced
2.5 cup vegetable broth
2 tbsp tomato purée
1/2 tbsp olive oil
2 bay leaves
1 cup fresh parsley, chopped
2 tsp dried oregano
2 ml white pepper powder
Black pepper
+ any pasta of your choice. My favorite is capellini, which is like a very thin spaghetti.

Homemade cashew “parmesan”. Click here for recipe.

1. Add garlic, onion, carrots, celery, mushrooms, tomato purée, white pepper, dried oregano, 1/2 cup vegetable broth and 1/2 tbsp olive oil. Cook until softened, around 7 minutes.
2. Add in the crushed tomatoes, the lentils, 2 cups vegetable broth and 2 bay leaves. Bring it to boil and let simmer under lid for 30 minutes or until the lentils are soft. Stir occasionally. Add salt and black pepper to taste.
3. Meanwhile, boil your pasta according to the instructions on the package.
4. When the bolognese is done: remove the bayleaves, stir in 1 cup of fresh parsley and top with homemade cashew “parmesan”. Ready to serve!

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