One-Pot Lentil Bolognese

Bolognese was my favourite dish when I ate meat, so I really missed it when I went Vegan. However I found using red lentils gives the bolognese a meaty taste and is also really filling, which feeds my huge appetite! Therefore this is my new go-to dinner as it’s easy to make, healthy and so delicious!

Ingredients (serves 2):

  • 1 tbsp Olive Oil
  • 1 small White Onion, peeled and finely chopped
  • 2 Garlic Cloves, peeled and finely chopped
  • 1 chopped Celery Stick
  • 1 Carrot, chopped into small square chunks
  • 4 chopped Chestnut Mushrooms
  • 1 tsp Oregano
  • 1 tsp mixed Italian Herbs
  • 1 tsp Basil
  • 100g dried red split Lentils
  • 1 tsp Tomato Puree
  • 1 Vegetable Stock Cube
  • 1 tin chopped Tomatoes
  • 180g Wholewheat Pasta (any shape)
  • 2 tbsp Nutritional Yeast Flakes
  • 2 handfuls of fresh Spinach

Method:

  1. In a large saucepan on a medium heat, sauté the Onion, Garlic, Celery & Carrot in the Olive Oil for 10-15 minutes, or until softened
  2. Then add and sauté the Mushrooms for a further 2-3 minutes
  3. Stir through the Oregano, Basil, Italian Herbs and Lentils for 1 minute
  4. Add the tin of chopped Tomatoes and fill the tin with water until full and add to the pan
  5. Add the Stock Cube, Tomato Puree, Pasta and combine well
  6. Cover with a lid and leave to simmer for 30 minutes. Make sure to stir every 5-10 minutes. A dash of water may need to be added if the Lentils start to stick to the bottom of the pan
  7. After the 30 minutes, add the Nutritional Yeast Flakes and Spinach and simmer for a further 2-3 minutes
  8. Serve in a big dish with some fresh Basil and enjoy!

 

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