Vegan Lentil Bolognaise

This vegan lentil bolognaise is packed with five different vegetables! It’s full of flavour, super easy to make and perfect for batch cooking.

Lower in fat, salt and sugar than your regular bolognaise, this recipe will become one of your new staples.

Time: 1 hour Serves: 4

Ingredients

  • Olive oil
  • 2 white onions, diced
  • 4 carrots, peeled and diced
  • 3 celery sticks, sliced
  • 4 large mushrooms, peeled and diced
  • 1 teaspoon oregano
  • 2 cloves garlic, crushed
  • 1 tablespoon tomato puree
  • 1 tin chopped tomatoes
  • 100g red lentils, rinsed
  • 500ml reduced salt vegetable stock

Method

  1. Heat the olive oil in a large pan over a medium heat. Add the onions and cook until softened for around 5-10 minutes.
  2. Add the garlic and cook for 1 minute.
  3. Add the carrots and celery and cook for 5 minutes.
  4. Add the mushrooms, oregano, tomato puree, lentils and tinned tomatoes and stir well.
  5. Add the vegetable stock and bring to the boil. Reduce the heat and allow the bolognaise to simmer for around 20 minutes, stirring occasionally.
  6. Serve with pasta or separate into batches and freeze!

Top tip

If you don’t want this meal to be completely plant based and don’t think you can cut out the mince meat in your classic bolognaise, why not try adding some lentils to it? This will not only make your meal go further, it will save you money and be better for your health too.

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