Lentil bolognaise with parmesan basil and pine nuts

Make this lentil bolognaise sauce in advance and simply heat and toss through pasta for an easy, quick dinner. You could even freeze the sauce in portions.

Ingredients

Instructions

1. Bring a large pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, garlic, carrots, celery and oregano for
   6-7 minutes, until softened. Add wine and simmer for
   1 minute, until nearly all evaporated.
3. Stir through lentils, tomato paste, tomatoes, sugar, vinegar, soy sauce, salt and water. Bring to a simmer, reduce heat to low and simmer, covered for about
   25 minutes until lentils are soft. Stir through olives and season to taste with salt and pepper. If mixture dries out at any time, stir through ¼ - ½ cups water.
4. While sauce is cooking, prepare salad. Toss with salad leaves and parmesan in a medium bowl. Drizzle with a little extra-virgin olive oil and balsamic vinegar just before serving.
5. When sauce has nearly finished cooking, cook pasta in pot of boiling water according to packet instructions, until just tender. Drain, return to pot and drizzle with a little olive oil to prevent sticking.
6. To serve, divide pasta between plates and spoon over lentil bolognaise sauce. Sprinkle over pine nuts, basil and parmesan. Serve salad on the side.

Nutrition