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.

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

Method

• 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!