Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavour. Toss it with your favourite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.
Serves 4
Ingredients:
120g red lentils, rinsed
1 onion, finely chopped
2 garlic cloves, minced
2 celery sticks, finely chopped
2 carrots, grated
6 mushrooms, finely chopped
200ml water
400g tomato passata
1 heaped tbsp tomato purée
I tsp dried oregano
1 tsp dried basil
1 tbsp red wine (optional)
1 tbsp Worcestershire sauce (or tamari)
Black pepper
1 bay leaf
Method:
- In a large saucepan or wok, gently fry off the onion, garlic, celery, mushrooms and carrots for a few minutes.
- Add in all the other ingredients, bring to the boil and simmer for 30 minutes.
- Serve with/on one of the following:
- Bed of cabbage
- Whole grain brown rice
- Cauliflower rice
- Spiralised courgette
- Jacket potato
- As part of shepherds’ pie
- Cold in little gem lettuce leaves
