Lentil Bolognese with Buckwheat Soba Noodles
Vegetarian. Vegan. Dairy Free. Gluten Free. Serves 2-3
1tsp of minced Garlic
1/2 diced brown onion
2 tbsp of GF Worcestershire Sauce
1 can of tinned tomatoes
2 tbsp of tomato paste
1 tsp of mixed dried herbs
1 medium chopped carrot
1 medium grated zucchini
1 can of tinned lentils
2/3 cup of frozen peas
1/2 cup of frozen corn kernels
GF Buckwheat Soba Noodles or Wholemeal pasta
Sprinkle of nutritional yeast or parmesan & fresh basil to garnish
Optional extras; Sun-dried tomatoes – 4 Button Mushrooms sliced thinly
Place Worcestershire sauce, tomato paste & mixed herbs into a cup and give it a good whisk, combining all the ingredients.
Sauté garlic & onion in a fry pan on medium heat until it becomes fragrant and the onion begins to brown slightly. Add the Worcestershire sauce mix into the fry pan along with the lentils, tinned tomatoes, frozen peas, corn and optional extras if desired. Mix well then add the carrot & grated zucchini. Simmer on medium heat until the sauce is heated evenly approximately 10mins.
In a separate pot boil enough water to cover Soba noodles. Cook for 4-5mins until noodles are desired texture. (I always do the taste test to determine whether they are ready or not.)
Serve with a sprinkle of nutritional yeast or parmesan cheese & fresh basil.
*You can find soba noodles in the asian section at the supermarket, not all soba noodles are gluten free.
*Nutritional Yeast can be found at the health food shop, also known as Savory Yeast, good parmesan substitute for vegans or people with dairy intolerances.