Lentil Bolognese

Clea Grady

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 large onion
3 cloves of garlic
Half a teaspoon (each) of dried thyme, basil and oregano
1-2 carrots
2 sticks of celery
Good glug of red wine
Dash of soy sauce (optional)
1 x packet/can of puy lentils and mix well
Can of chopped tomatoes
1 x generous teaspoon of Bouillon
Half a pack of your favourite pasta
Garnish:
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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