Lentil & Hemp Seeds Bolognese
Serves
8
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
14 oz (400 g) rigatoni pasta
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery sticks diced
4 cloves garlic, roughly chopped
1½ tsp salt
½ tsp pepper
¼ tsp red pepper flakes (optional)
2 tsp Herbs de Provence
2.6 oz (75 g) tomato paste
8.8 oz (250 g) green lentils
14 oz (400 g) can of diced tomatoes
1.8 pints (840 ml) vegetable broth
4.6 oz (130 g) hemp seeds
2 tsp balsamic vinegar
Nutrition
(Per Serving)
Calories
356
Fats
12 g
Protein
15 g
Carbs
51 g
Instructions
- Cook pasta according to instructions on packaging.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 2-3 minutes, stirring until fragrant. Lower the heat to medium and add the carrots, celery, garlic, salt, pepper, red pepper flakes, and herbs, stir to combine, and sauté for 7-8 minutes.
- Add the tomato paste, diced tomatoes, lentils, vegetable broth, and hemp seeds. Bring to a boil, cover with a lid, lower the heat to low, and simmer for 20-25 minutes, or until the lentils are tender.
- Remove the lid from the pot and continue cooking until most of the liquid has reduced. Stir in the balsamic vinegar, taste, and adjust the seasoning, adding more salt, pepper, balsamic vinegar, and red pepper flakes to taste.
- Serve the sauce with cooked pasta.