Vegetarian, Gluten-free | Ready in 50 minutes, serves 4
1 cup CERES ORGANICS RED SPLIT LENTILS
2 tablespoons CERES ORGANICS EXTRA VIRGIN OLIVE OIL
1 ONION, diced
2 cloves FRESH GARLIC, diced
1 medium CARROT, diced
1 stick CELERY, finely sliced
1 pack (390g) CERES ORGANICS CHOPPED TOMATOES IN COMBISAFE PACK
2 tablespoons ZITO ORGANIC TOMATO PASTE
1 teaspoon CERES ORGANICS GOLDEN SUGAR
1 handful FRESH BASIL, roughly chopped
1 FRESH RED CHILLI, finely sliced
CERES ORGANICS HERB SALT, to taste
1 packet (250g) CERES ORGANICS QUINOA-RICE SPAGHETTI
PARMESAN CHEESE, grated
Rinse and cook the lentils as directed on the packet.
Prepare the Bolognese sauce. Heat oil in a large pan and sauté onion until translucent.Add garlic, carrot and celery, and continue sautéing for around 5 minutes, or until soft. Add chopped tomatoes, tomato paste, sugar, around ¾ of the basil, and chilli, and stir to combine. Cook for another minute. Stir in cooked lentils. Season with herb salt and simmer for around 10 minutes to allow the flavours to develop.
Cook the quinoa-rice pasta as directed on the packet.
To serve, make a bed of pasta on each plate, spoon over the bolognese sauce and top with parmesan cheese and the remaining basil.