Vegan Beluga Lentil Bolognese
Ingredients
- 1-2 tbs olive oil
- 1 white onion
- 1 celery stick
- 1 carrot
- 2 garlic cloves
- 1 heaped tablespoon of oregano
- 200ml red wine
- 1 tablespoon brown miso paste
- 1 tbs tomato puree
- 1 can (400g) chopped tomatoes
- 300ml water
- salt and pepper to taste
- 400g linguine
- 1 package Merchant Gourmet Beluga lentils
Preparation
Place a large pot over a medium heat and pour in the olive oil. Once the oil is warm, add the onion, celery and carrot and sauté until soft and translucent, around 5-7 minutes. Stir continuously.
Add the garlic and oregano, and stir for a further 5 minutes.
Next add the red wine, miso paste, tomato puree, chopped tomatoes as well as 300ml of water. Reduce and simmer for 30 minutes, stirring occasionally.
While the sauce is cooking, boil the linguine, following the package instructions.
Once the sauce is done, add salt and pepper to taste as well as 1 package of Merchant Gourmet Beluga lentils, stir and combine.
Serve warm with some fresh basil or nutritional yeast.
