Vegan lentil bolognese

Vegan lentil bolognese

A tasty tasty way to enjoy bolognese without meat- a rich lentil ragu

time

10 mins

pan

50 mins

fire

213 kcal

time

10 mins

pan

50 mins

fire

213 kcal

Vegan-lentil-bolognese

SERVES

6

DIFFICULTY

EASY

SERVES

6

Difficulty

EASY

I’ve been trying to find ways to get more legumes into our diet, and I have been dying to try out a lentil ragu recipe after seeing the idea on Pinterest!

I used puy lentils, although you could also use green lentils- personally I would avoid red lentils as they can go very mushy, but I’ve seen some versions that do use them.

One of the keys to a good bolognese sauce is giving it a nice long simmer, and this therefore works really well with dry lentils, as they have time to cook to perfection in the sauce.

This is a great healthy, lean alternative to using meat- and also a great meal to try if you have kids- mine loved it and said they preferred it to regular bolognese!

SHARE THIS RECIPE

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

Vegan lentil bolognese

Course: Main Course
Servings: 6
A tasty way to enjoy bolognese without meat- a rich lentil ragu 
Syn-free
Print Recipe Pin Recipe
10 mins
50 mins

Ingredients

  • 350 g puy or green lentils dried
  • 1 onion
  • 1 stick celery
  • 4 cloves garlic
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp oregano
  • 1 litre vegetable stock vegan friendly
  • Cooking spray/spray oil
  • Fresh basil and/or parsley to garnish
  • salt & pepper

Instructions

  • Finely chop the onion, celery and garlic (or whizz them up in a food processor
  • Fry gently (using cooking spray or spray oil) for about 5 minutes until soft
  • Stir through the lentils, and add in the chopped tomatoes, tomato puree, oregano and half the vegetable stock
  • Simmer gently for 25 minutes, stirring occasionally
  • Add the remaining vegetable stock, stir through, and simmer gently for another 20 minutes, until the lentils are cooked through.
  • Add salt and pepper to taste
  • Serve garnished with torn basil and chopped parsley
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!