Lentil bolognese
Perfect for veggies (and vegans if you omit the cheese) this lentil bolognese is a brilliant weekend dinner. We promise carnivores won’t even miss the meat!
- Total Time: 1h
- Serves: 2
Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 carrot
- 1 celery stick
- 2 garlic cloves, crushed
- 1 cup dried red lentils
- 2 x 400g cans chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 500ml vegetable stock
- 1 cup spaghetti
- parmesan or vegetarian/vegan hard cheese, grated, to serve
Instructions
- Finely chop your onion, carrot and celery. Heat the oil in a large saucepan and add the chopped veg and and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, both tins of chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season to taste.
- Keep it on a low heat while you cook the spaghetti, following pack instructions. Serve the bolognese with spaghetti and plenty of cheese.
- The sauce can be cooled and chilled and stored in the fridge for up to 3 days or in the freezer for up to 3 months.
