White Bean Lentil Bolognese with Roasted Tomatoes
Ingredients
- Pasta of choice, 3-4 servings
- 1 can large white beans (230g)
- 3 garlic cloves
- Frozen or fresh spinach, 1 handful
- 1 vegetable stock cube
- 400ml crushed tomatoes
- 150ml water
- 150ml split red lentils
- 250g cocktail tomatoes
- 2 tbsp oil
- Salt, pepper, cayenne pepper
- 2 tbsp balsamic vinegar
Preparation
Boil pasta according to instructions.
Preheat oven to 190°C.
In a baking form place the cocktail tomatoes.
Pour over 2 tbsp balsamic vinegar, 1 tbsp oil, salt, pepper, garlic.
Mix so the tomatoes are coated.
Bake in the oven for 20-25 minutes. Check on them so that the balsamic vinegar doesn't burn.
In a frying pan add the garlic cloves, minced and 1 tbsp oil.
Add the white beans and fry on medium heat until the garlic has browned.
Add the spinach along with the crushed tomatoes, vegetable stock, water and red lentils.
Allow to simmer until the red lentils have softened and the liquid has soaked up.
Season with salt, pepper and a pinch of cayenne pepper.
Serve the bolognese and pasta with the roasted tomatoes, some vegan Greek cheese, avocado and a drizzle of balsamico dressing.