This lentil bolognaise with buckwheat pasta is packed with nutrients and benefits. Lentils are an excellent source of plant-based protein and fibre, and are also rich in iron, potassium, and folate. Buckwheat pasta is a gluten-free alternative to traditional wheat pasta, and is an excellent source of protein, fibre, and essential minerals like magnesium and zinc.

INGREDIENTS

• 1 can of green lentils (400g) drained
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 red pepper, diced
• 1 can crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp capers (drained)
• 2 tsp dried/fresh oregano
• 1 tsp dried/fresh basil
• 2 tsp dried porcini mushroom powder
• Generous pinch of sea salt
• 1/4 tsp black pepper
• 2 cups vegetable stock
• 1 bay leaf

FOR THE BUCKWHEAT PASTA

• 225g buckwheat pasta
• 2 tbsp olive oil
• Salt, to taste

METHOD

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.

Add the celery, carrots, and pepper, and sauté for another 5 minutes until the vegetables are slightly softened.

Add the lentils, crushed tomatoes, tomato paste, oregano, basil, capers, porcini powder, salt, and black pepper to the pot. Stir to combine.

Add the vegetable stock and bay leaf to the pot and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover, and let simmer for 30-40 minutes or until the lentils are tender and the sauce has thickened.

While the bolognaise is simmering, cook the buckwheat pasta according to package instructions in a separate pot. Once cooked, drain the pasta and toss with olive oil and a pinch of salt.

Serve the lentil bolognaise over the cooked buckwheat pasta.

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