There is nothing better than a pasta that has it all – salty from anchovy and bacon, sweet from cooked down onions, slightly acidic from tomatoes – with a little hit of chilli. This recipe is packed with gut and hormone friendly fibre from veggies and lentils, and gets even better eaten as leftovers.
This recipe uses mostly pantry and kitchen staples, and is super easy to change up to suit what you have on hand. It makes 10 serves of sauce, so plenty to freeze for later on.
CHANGE IT UP
Swap eggplant for 2 cups of any chopped vegetables – mushrooms and zucchini would also be delicious.
Double the canned lentils to make it a heftier sauce, more like a vegetarian bolognese. This could then be used as a filling for baked potatoes or sweet potatoes, as a nachos topping, or for lentil shepherds pie.
To make this vegetarian/vegan, omit the anchovies and bacon (and the cheese for vegans).