Puy Lentil Bolognese

A rich and hearty vegetarian bolognese made with Puy Lentils, slow-cooked tomatoes and fragrant herbs. Serve with your favourite pasta for a satisfying midweek dinner the whole family will love.

 

Written by Merchant Gourmet
30 minutes Serves 4 Beginner
Puy Lentil Bolognese
Ingredients
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 celery sticks, finely chopped
  • 2 pouches Merchant Gourmet Puy Lentils
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tbsp tomato purée
  • 1 tsp dried oregano
  • 150ml boiling water
  • 250g dried pasta, such as tagliatelle

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Puy Lentils
Puy Lentils
250G
  1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 4–5 minutes until softened.
  2. Stir in the garlic, celery and a pinch of sea salt. Cook for 5–10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
  3. Add the Merchant Gourmet Puy Lentils, chopped tomatoes, tomato purée, oregano and boiling water. Stir well, bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
  4. Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to the pack instructions until al dente. Reserve a mug of pasta water before draining.
  5. Add the cooked pasta to the lentil bolognese and toss to coat. Add a splash of the reserved pasta water if needed to loosen the sauce.
  6. Divide between bowls and finish with fresh basil and grated Parmesan before serving.

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