Whitebean Lentil Bolognese with Balsamic Roasted Tomatoes & Greek Cheese
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
- 2tbsp oil
- salt, pepper, cayenne pepper
- 2 tbsp balsamic vinegar
Preparation
Preheat oven to 190c
In a baking form place the cocktail tomatoes
Pour over 2tbsp balsamic vinegar, 1 tbsp oil, salt, pepper, garlic
Mix so the tomatoes are coated
Bake in the oven for 20-25 minutes
Note: 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 ???♀️?♀️