Lentil bolognese with pappardelle

• 180 g green lentils, uncooked
• 500 ml vegetable broth
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 400 g canned crushed tomatoes
• 1 tbsp tomato paste
• 1/2 tsp dried oregano
• 240 g dried pappardelle
• 10 g fresh basil, torn

Method

1. 1

   Simmer the lentils in the vegetable broth for 20 minutes until tender, then drain any excess liquid.

2. 2

   Meanwhile, heat the olive oil in a large saucepan and cook the onion, carrot, and celery for 6 minutes until softened.

3. 3

   Add the garlic and cook for 1 minute, then stir in the crushed tomatoes, tomato paste, and oregano.

4. 4

   Stir in the cooked lentils and simmer for 10 minutes, stirring occasionally.

5. 5

   Cook the pappardelle in salted boiling water according to package directions, then drain.

6. 6

   Toss the pasta with the lentil bolognese and top with fresh basil.