Lentil bolognese
Rich in plant-based protein and suitable for vegetarians and vegans, this lentil bolognese is equally perfect for spaghetti bolognese and shepherd's pie.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 2 sticks celery chopped
- 2 cloves garlic finely chopped
- 1 tablespoon miso paste or marmite (yeast extract) optional
- 1 tablespoon tomato purée
- 3 sundried tomatoes chopped, optional
- 1 teaspoon dried oregano or mixed herbs
- 800 g tinned chopped tomatoes 2 standard tins
- 300 g split red lentils
- 500-750 ml vegetable stock
- 1 teaspoon salt or to taste
- Freshly ground black pepper
- ½ lemon juiced
- Handful flat leaf parsley chopped
Instructions
- Heat 2 tablespoons olive oil in a large saucepan (choose one you have a lid for).
- Add the chopped onions, celery and carrots and stir until coated in oil. Reduce the heat and cover the pan with a lid. Sweat for 10-15 minutes until softening.
- Add the chopped garlic and fry for a minute or two.
- Add a tablespoon of tomato purée, a tablespoon of miso paste (if using), three chopped sundried tomatoes (if using) and a teaspoon of dried oregano or mixed herbs.
- Next pour in two tins of chopped tomatoes and 300g red lentils.
- Stir well then add 500ml vegetable stock.
- Bring to boil, then reduce to a simmer and cover with a lid adding extra hot water or stock as needed until lentils are cooked. Stir often to stop the lentils sticking.
- Taste and season with salt, pepper and lemon juice
- Sprinkle over parsley
- Serve with pasta or your favourite dish.
Nutrition
Calories: 275kcalCarbohydrates: 43gProtein: 15gFat: 6gSaturated Fat: 1gSodium: 1040mgPotassium: 896mgFiber: 18gSugar: 8gVitamin A: 3789IUVitamin C: 23mgCalcium: 94mgIron: 6mg
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