Red Lentil Bolognese

A hearty red lentil bolognese, hand-picked for a fibre-rich, plant-based meal that supports digestion and easy batch cooking.

INGREDIENTS

2 stalks Celery (chopped small)
1 tbsp Garlic Infused Oil
2 tsps Oregano (dried)
1/2 tsp Sea Salt
1/8 tsp Red Pepper Flakes
2 tins Lentils (drained and rinsed)
2 tbsps Tomato Paste
1 1/2 cups Organic Vegetable Broth (or bone broth)
250 mls Tomato Passata
1 tbsp Miso Paste (white)
4 Carrot (cut into small cubes)

DIRECTIONS
01. Heat the oil in a pan and cook the celery until it begins to soften. Add the oregano, salt and red pepper flakes and cook for an additional minute.
02. Stir in the lentils, carrot, tomato paste and cook for a further few minutes. Then add the vegetable broth, tomato sauce, miso paste and stir to mix well.
03. Bring the sauce to a gentle boil then reduce heat and simmer for about 30 minutes or until lentils are very tender. Season with additional salt if needed and enjoy.

NOTES
HOW TO USE
Serve over rice, pasta or courgetti and add a side of steamed greens or fresh dressed salad leaves.

LEFTOVERS
Refrigerate in an airtight container for up to five days or freeze for a later date.

MORE FLAVOUR
Use your favourite marinara sauce instead of tomato sauce. Add a drizzle of maple syrup or freshly chopped basil or oregano at the end.

ADDITIONAL TOPPINGS
Top with extra red pepper flakes, dried or fresh oregano or nutritional yeast.