Vegan lentil bolognese
BY:
Pip
PUBLISHED:
UPDATED:
A tasty tasty way to enjoy bolognese without meat- a rich lentil ragu
10 mins
50 mins
213 kcals
serves 6
VEGAN LENTIL BOLOGNESE
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!
Vegan lentil bolognese
Servings: 6
A tasty way to enjoy bolognese without meat- a rich lentil ragu Syn-free
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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
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