Red Lentil Bolognese Recipe
Gluten free rigatoni, fresh tomato & wild mushrooms. GF
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the gluten-free rigatoni according to the package instructions. Drain and set aside.
- 2
Sauté the Base
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- 3
- 4
Add Tomatoes and Lentils
Stir in the diced tomatoes, red lentils, vegetable broth, dried oregano, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer covered for about 20-25 minutes, or until the lentils are tender.
- 5
Finish and Serve
Once the lentils are cooked, stir in the fresh basil. Serve the red lentil bolognese over the cooked rigatoni.