Lentil Bolognese with Pappardelle and Pangrattato
You only need 30 minutes to make this easy, vegan Lentil Bolognese recipe packed with mushrooms, tomatoes and pre-cooked lentils. Plus, we've also included instructions for making Pangrattato, the perfect Italian crunchy breadcrumb alternative to parmesan!
Servings: 2 servings
Ingredients
- olive oil
- 1 red onion
- 3 garlic cloves
- 5-6 chestnut mushrooms
- 250 g beluga lentils pre-cooked in a pouch
- 500 g tomato passata
- 200 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 6 lasagne sheets
- 1 cup breadcrumbs
- fresh parsley
Instructions
- Finely dice the red onion and mushrooms and sauté with a little oil and the crushed garlic until soft.
- Add the lentils followed by the passata, vegetable stock, soy sauce, and ketchup, and simmer for five minutes.
- Boil the lasagna sheets in a shallow pan with a dash of oil to avoid them sticking together. Once cooked, drain and sliced the pasta sheets lengthways to create the pappardelle.
- Sauté the breadcrumbs and a little olive oil until golden and crisp and set aside.
- Stir the pasta through the bolognese and plate top with a big sprinkle of the pangratatto and some chopped parsley.
Notes
What we love about this lentil bolognese recipe is it is adaptable to most black or brown varieties of either pre-cooked lentil pouches or tinned lentils. You're looking for a drained weight of approx. 250g. Puy lentils would be good, as would regular brown or green lentils. Or even a mixture!