Vegetarian Lentil ‘bolognese’

Organisation: Australian Women's Weekly Food.

Cooking time: 45 minutes

Serves: 4

Recipe

Indulge in the rich flavors of Italy with a delightful twist in this Vegetarian Lentil 'Bolognese' recipe. While traditional Bolognese sauce is typically laden with meat, this vibrant rendition offers a wholesome alternative that's just as hearty and satisfying.

Ingredients

2 tablespoons extra virgin olive oil
300g (9½oz) fresh plant-based mince (ground plant protein)
2 cloves garlic, crushed
4 green onions (scallions), chopped finely
2 trimmed celery stalks (200g), chopped finely
1 large zucchini (150g), grated
2 cups (560g) tomato puree
2 tablespoons thyme leaves
1 tablespoon balsamic vinegar
420g (13½oz) can salt-reduced brown lentils, drained, rinsed
200g (6½oz) soybean fettuccine
2 tablespoons flat-leaf parsley, chopped coarsely
¼ cup (20g) finely grated vegetarian parmesan-style cheese

Method

Heat oil in a large non-stick frying pan over medium-high heat. Add plant-based mince and garlic; cook, stirring, for 5 minutes or until mince starts to brown. Add green onion, celery and zucchini; cook, stirring, for 3 minutes or until vegetables start to soften.
Stir in the tomato puree, 1 cup (250ml) water, thyme leaves, vinegar and lentils. Cover; bring to a simmer over high heat. Reduce heat to medium; cook, covered, stirring occasionally, for 15 minutes. Season with freshly ground black pepper.
Meanwhile, cook pasta according to packet directions; drain.
Divide pasta among serving bowls; top with ‘Bolognese’, parsley and parmesan.