Bolognese Soup
Bolognese Soup



  • 2 tbsp oil
  • 3 chopped onions
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 4 chopped garlic cloves
  • 500g passata
  • 1 tbsp veg stock powder
  • 125 red lentils
  • 1 tsp smoked paprika
  • 4 sprigs of thyme
  • 125g wholemeal penne pasta
  • 50g grated parmesan
  • Fry the onions for a few mins in the oil, then add the celery, carrots, and garlic, and fry for 4 mins to soften. Pour in the passata, veg stock powder, lentils, and 2 litres of boiling water. Add the paprika, thyme, and plenty of black pepper, then cover and leave to simmer for 20 mins.
  • Tip the pasta into the pan and cook for 12 mins, or until both the lentils and pasta are tender. Stir through the parmesan, and then ladle into bowls and serve. Yum!
40 mins
4 serving

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