Puy Lentil Bolognese with Pasta Recipe | Vegetarian Bolognese
This Puy Lentil Bolognese from the Eat Well for Less cookbook is an easy vegetarian version of a family favourite.
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Cooking tools:
- Skillet
- Flameproof casserole dish
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Saucepan
- Colander
- Wooden spoon
- Stove
- Mixing bowl
- Fine-mesh sieve
- Tongs
- Serving bowl
- Grater
- Plate
- Kitchen timer
- Spoon
Ingredients
- 1 tbsp olive oil
- 2 large onions, chopped
- 3 carrots, peeled and chopped
- 2 celery sticks, chopped
- 2 tsp picked thyme leaves or 1 tsp dried thyme
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 500g Puy lentils, rinsed and drained
- 400g tin tomatoes
- 1.5l vegetable stock
- 1 tbsp balsamic vinegar
- 300g pasta
- sea salt
- freshly ground black pepper
- grated vegetarian cheese, to serve
- green salad, to serve
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