Lentil bolognese

Serves 4-6
Ingredients:
• 200g split red lentils
• 3 tbsp extra virgin olive oil
• 1 medium brown onion
• 1 medium carrot
• 1 celery stick
• 2 garlic cloves
• 1 star anise
• 50g tomato paste
• 50g red miso paste
• 120g white wine
• 1 tbsp fresh thyme leaves
• 40g walnuts finely chopped
• 1 tbsp balsamic vinegar
• 400g chopped tomatoes
• 400g vegetable stock
• 450g wholemeal penne
Method:
1. 1 hour before starting the recipe, soak the red lentils with enough water to cover.
2. Place a 3 litre pot over medium heat, add the olive oil onion, carrot, celery, garlic and star anise.
3. Cook for around 5 minutes till the vegetables are fragrant and translucent, mixing every so often to avoid browning.
4. Add the miso and tomato paste. Cook while stirring for a further minute and add the wine.
5. Keep cooking while stirring till almost all the wine has evaporated.
6. Add the balsamic vinegar, thyme leaves, chopped walnuts, chopped tomatoes and half the vegetable stock.
7. Remove the star anise and take the sauce to a simmer, half covered. Cook for 30 minutes, stirring every 5 minutes or so to avoid sticking.
8. Strain the lentils well and add them to the sauce together with the remaining vegetable stock.
9. Keep cooking till the lentils are cooked through but still intact. ( 15-20 min )
10. In the meantime cook the pasta according to the package instructions.
11. Once the lentils are done season the sauce with salt and pepper to taste and add to the strained pasta.
12. Mix well and serve with grated parmesan cheese.
For nutritional information and more insight into this recipe read our Blog for Life: The Health benefits of reducing meat-based meals www.sydney.edu...
The CPC RPA Health for Life Program is a partnership between University of Sydney Charles Perkins Centre and Sydney Local Health District. Recipes for longevity and healthy living offers a collection of nutritious, tasty and healthful recipes developed by program lead Professor Luigi Fontana and chef Marzio Lanzini. Learn more: www.sydney.edu...
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