Saturday, 21 April 2012

Lentil Bolognese

A friend gave me this recipe but I've changed it a bit. If you're not into TVP or vegan mince then this is a great way to have a full bolognese sauce using lentils.

Lentil Bolognese


2 Tbls olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 carrot, grated
2 sticks celery, finely chopped
2 Tbls fresh oregano, chopped (or 1 Tbls dried)
4 sprigs thyme leaves, chopped (2 tsp dried)
2 bay leaves
1/2 cup red wine (I used 1/4 cup red wine vinegar & 1/4 cup water)
1 410g can brown lentils, rinsed and drained
1 400g can chopped tomatoes
1 cup of passata (I used 1 cup tomato paste with a little water and mixed herbs)
1 Tbls tomato paste
1 tsp sugar
1 handful English spinach (optional)
1 handful fresh basil (optional)
Salt & paper to taste
Pasta of your choice (I used GF spaghetti)
Vegan Parmesan (for serving)


In a large frying pan or sauce pan heat the oil on a medium heat.
Saute onion and garlic for 3 mins until onion is clear.
Add carrot and herbs (except basil) and cook for 5 mins until carrot is cooked through.
Pour in wine and cook for 1 min.
Add lentils, tomatoes, passata, tomato paste, sugar plus 1/2 cup water.
Bring to the boil then reduce heat to low and simmer for 15 mins until sauce has thickened.
While the sauce is simmering cook your pasta according to packet instructions.
Once sauce has thickened add salt and pepper to taste and stir through spinach and basil.
Once wilted serve with pasta and vegan Parmesan cheese.

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