Prep: 15 min
Cook: 30 min
1 tbs extra-virgin olive oil
1 onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
1 garlic clove, crushed
1 tsp dried oregano
1 tbs no-added-salt tomato paste
400g can diced tomatoes
400g can brown lentils, rinsed, drained
2 tsp balsamic vinegar
Cooked wholegrain or legume pasta, to serve
1 Heat the oil in a large saucepan over a medium heat. Add the onion, carrot and celery and cook, stirring, for 6–7 minutes or until softened. Add the garlic and oregano and cook, stirring, for 1 minute.
2 Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes and 60ml (⅓ cup) water and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add the lentils and balsamic and simmer for 10-15 minutes or until thick. Season to taste with sea salt and freshly ground black pepper.
3 Serve Bolognese on cooked wholegrain or legume pasta.