Lentil & Hemp Seeds Bolognese

Ingredients

• 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 flakes- optional
• 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

1. Cook pasta according to instructions on packaging.
2. 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.
3. 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.
4. 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.
5. Serve the sauce with cooked pasta.

Serves 8