SPICY LENTIL BOLOGNESE

SERVES 4 PREP 15 MINS COOK 20 MINS

1 tbsp olive oil

1 onion, finely chopped 1 carrot, finely chopped 1 red capsicum, finely chopped

1 zucchini, finely chopped 2 garlic cloves, crushed

1/ cup red wine

3

(or chicken stock)

1 tsp dried Italian herbs 400g jar arrabbiata sauce

400g can cherry tomatoes

2 tsp brown sugar

375g linguine

400g can lentils, drained, rinsed finely grated parmesan, basil leaves, to serve

1 In a large frying pan, heat oil on medium.

Saute onion 5 mins until tender. Add carrot, capsicum, zucchini and garlic. Stir-fry 4 mins until fragrant. Add red wine and dried herbs. Cook

30 secs until wine almost evaporated.

2 Add arrabbiata sauce, tomatoes and sugar. Bring to boil on high. Reduce heat to low. Cook, uncovered, 15 mins until sauce reduced slightly.

3 Meanwhile, in a large saucepan of boiling, salted water, cook linguine following packet directions until al dente. Drain. Set aside.

4 Stir lentils into tomato mixture. Cook 5 mins to heat through. Toss linguine through sauce. Serve topped with parmesan and basil leaves.