Lentil Bolognese

Clea Grady

lentil bolognese

I love lentils, and I’ll choose them over a mock mince any day. Puy lentils have a really ‘meaty’ texture and appearance when cooked, so this is a great one to try out on non vegan family members and friends.

  1. 1 large onion
  2. 3 cloves of garlic
  3. Half a teaspoon (each) of dried thyme, basil and oregano
  4. 1-2 carrots
  5. 2 sticks of celery
  6. Good glug of red wine
  7. Dash of soy sauce (optional)
  8. 1 x packet/can of puy lentils and mix well
  9. Can of chopped tomatoes
  10. 1 x generous teaspoon of Bouillon
  11. Half a pack of your favourite pasta
  12. Garnish:
  13. Spring onion, fresh basil, nutritional yeast or grated vegan cheese

Serves 2 big portions with some leftovers (or 4 small)

  • Chop up 1 large onion and add to a pan with a little oil
  • As the onion softens, finely chop 3 cloves of garlic and add to the pan
  • Add about half a teaspoon (each) of dried thyme, basil and oregano
  • Finely chop up 1-2 carrots (depending on size and your love of carrots… I always go for 2) and add to pan
  • Finely chop 2 sticks of celery and add to the pan
  • Add a good glug of red wine and let it all simmer down until you can no longer smell the alcohol
  • Add a dash of soy sauce (optional)
  • Add a packet/can of puy lentils and mix well
  • Add a can of chopped tomatoes and mix
  • Add 1 x generous teaspoon of Bouillon
  • Leave on a low heat to simmer, and for the flavour to mix, while you cook your pasta
  • In a big pan full of water, add your pasta
  • Cook al dente and drain
  • Heap great big spoonfuls of the lentil mixture on top of the pasta
  • Garnish with a little spring onion, fresh basil, nutritional yeast or grated vegan cheese if desired
  • Enjoy!

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