Black Lentil Bolognese
INGREDIENTS
- 400g tagliatelle
- 200g black beluga lentils
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 400g chopped tomatoes
- 2 tbsp tomato puree
- 120ml red wine
- 1 tbsp olive oil
NUTRITION
Per serving
580
Calories
24g
Protein
92g
Carbs
14g
Fats
METHOD
1
Soften the soffritto
Cook onion, carrot and celery in oil for ten minutes until very soft. Stir often.
2
Toast the puree
Add tomato puree and stir for two minutes — it should darken and smell rich.
3
Simmer
Pour in wine, let it reduce, then add lentils, tomatoes and 500ml water. Simmer covered for forty minutes.
4
Finish the pasta
Cook tagliatelle in salted water for the packet time. Toss with the ragu and a splash of pasta water.
VEG.ARMY TIP
A small piece of dark chocolate stirred in at the end gives a Bologna-style depth.
