Lentil & Hemp Seeds Bolognese

Lentil & Hemp Seeds Bolognese

Serves 8

14 oz. (400g) rigatoni pasta

2 tbsp. olive oil

1 large onion, diced

2 carrots, diced

2 celery sticks diced

4 cloves garlic, rough chopped

1½ tsp. salt

½ tsp. pepper

¼ tsp. red pepper flakesoptional

2 tsp. Herbs de Provence

2.6 oz. (75g) tomato paste

8.8 oz. (250g) green lentils

14 oz. (400g) can of diced tomatoes

1.8 pints (840ml) vegetable broth

4.6 oz. (130g) hemp seeds

2 tsp. balsamic vinegar

What you need to do

Cook pasta according to instructions on packaging.

Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 2-3 minutes, stirring until fragrant. Lower the heat to medium and add the carrots, celery, garlic, salt, pepper, red pepper flakes, and herbs, stir to combine and sauté for 7-8 minutes.

Add the tomato paste, diced tomatoes, lentils, vegetable broth and hemp seeds. Bring to a boil, cover with a lid, lower the heat to low, and simmer for 20-25 minutes, or until the lentils are tender.

Remove the lid from the pot and continue cooking until most of the liquid has reduced. Stir in the balsamic vinegar, taste, and adjust the seasoning, adding more salt, pepper, balsamic vinegar and red pepper flakes to taste.

Serve the sauce with cooked pasta.