This hearty pasta sauce is high in fibre and protein, low in saturated fat, and an easy way to get a variety of veggies into your diet. It’s also a great option if you need to use up any produce in your fridge drawer or are looking for a cheaper alternative to a traditional bolognaise.
You can batch cook the sauce and portion it into airtight containers to store in the freezer for a quick and healthy weeknight meal, or serve with wholegrain pasta and a sharp Parmesan cheese.
There’s nothing quite as comforting as the feeling of digging in to a rich, aromatic bolognaise at the end of a long day’s work.
Prep time
15m
Cook time
30m
Serves
6
Ingredients
18
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 red capsicum, chopped
- 2 celery sticks, chopped finely
- 2 large carrots, grated
- 1 large zucchini, grated
- 800g canned chopped tomatoes
- 140g tomato paste
- 400g canned brown lentils, rinsed and drained
- 400g red kidney beans, rinsed and drained
- 1/2 cup water
- 1 bunch basil leaves, chopped
- 1 bunch parsley, chopped
- Pepper, to taste
- Pasta or spaghetti
Method
Step 1:
Heat oil in a large pan over a medium heat. Brown onion and garlic until soft.
Step 2:
Add all vegetables and cook for about 5 minutes or until vegetables are soft.
Step 3:
Add canned tomatoes, tomato paste, lentils and kidney beans, and bring mixture to the boil. Add water if needed.
Step 4:
Once boiling, turn down the heat and simmer for about 15 minutes, stirring occasionally.
Step 5:
Add basil, parsley, and pepper to sauce just before serving. Serve with 3/4 cup of pasta (check the packet for cooking instructions).
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