Lentil Bolognese

Spaghetti Bolognese is my favourite comfort meal. When I went vegan, I missed my Mum’s homemade Bolognese the most. I am not the biggest fan of Soya Mince, so instead I use Red Lentils which are so nutritious and absolutely delicious.

Ingredients (serves 2-3):

  • 1tbsp Olive Oil
  • 1/2 diced White Onion
  • 1 chopped and peeled Carrot (into small chunks)
  • 2-3 chopped Mushrooms
  • 1 chopped Garlic clove
  • 2tsp mixed Italian herbs
  • 1tsp dried Basil
  • 1/4 tsp black Pepper
  • 1 tin of chopped Tomatoes
  • 1 Vegetable stock cube
  • 100g Red Lentils
  • 100ml Red or White Wine (optional- if not using Wine just add water)
  • Wholemeal Spaghetti to serve

Method:

  1. On a medium heat in a medium sized pan, heat the Oil and fry the Onions, Carrot and Garlic for 3-4 minutes
  2. Once the Onions have softened, add the Mushrooms for 2 minutes
  3. Stir in the Italian herbs, Basil, Pepper and leave for 1 minute
  4. Add the Lentils, Tomatoes, Stock Cube, Wine and combine
  5. Bring to the boil and simmer with a lid covering the pan for 20-30 minutes
  6. Check the Bolognese every 5 minutes. If the mixture is becoming too thick add 50ml of water and combine
  7. While the Bolognese is simmering, cook the Spaghetti
  8. Once the Spaghetti is cooked, serve in a big dish with the Bolognese. Enjoy!

(If you have any leftovers, it is great for lunch the next day served on a Jacket Potato!)

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