Lentil Pasta Bolognese

Servings: 4 portions

Ingredients:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, crushed

• 1 tsp dried oregano

• 1 can (400 g) crushed tomatoes

• 1 can red lentils (pre-cooked, 230 g drained / 480 g total)

• 200 ml (about ¾ cup + 1 tbsp) water

• Salt and black pepper to taste

• 300–350 g pasta

• Fresh basil or parsley for mixing in or garnish (optional)

• Parmesan cheese for serving (optional)

Instructions:

1. Heat the olive oil in a pot over medium heat. Add the onion and garlic. Sauté for a few minutes until they begin to brown.

2. Cook the pasta in a separate pot according to the package instructions. Drain and save a bit of the cooking water.

3. Add the crushed tomatoes, oregano, salt, and pepper to the onions. Stir and cook for 1–2 minutes to deepen the flavors. If using fresh basil, add a handful of chopped leaves to the sauce.

4. Add the lentils and water. Mix well. Let the sauce simmer over low heat for 5–10 minutes, until the lentils are soft and the sauce has thickened.

5. Mix the pasta into the sauce. Add a little of the reserved pasta water if the sauce feels too thick.

6. Serve immediately, optionally garnished with fresh herbs and Parmesan cheese.