Lentil Bolognese

117
Vegan & Vegetarian!

The struggle to go meat free will be over when you taste this delicious lentil bolognese.

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Lentil Bolognese

Rich and satisfying. Load onto a jacket potato and serve with salad or in the usual way of just over a deep bowl of pasta.
Cook Time 30 mins
Total Time 30 mins

Ingredients

  • 250 gr carrots diced
  • 250 gr onions diced
  • 1 red pepper chopped
  • 125 gr mushrooms chopped
  • 1 small punch of parsley chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 vegetable stock cube
  • 1 400 gr tin chopped tomatoes
  • 1 small tin of tomato puree
  • 250 gr red lentils
  • Olive oil

Instructions

  • Using a large wide bottomed pan, fry the onion and carrots in enough olive oil to cover the base of the pan for a few minutes before adding in the mushrooms and pepper as well as the parsley and dried herbs.
    Lentil bolognese recipe by home cooking with julie neville4
  • When the vegetables are almost soft, add the lentils and 700ml water then bring to the boil and simmer until the lentils are soft. Stir regularly throughout this process.
    Lentil bolognese recipe by home cooking with julie neville4
  • Season with salt and pepper.
  • Add the tinned tomatoes and tomato puree and the vegetable stock cube and simmer for a further ten minutes.
    Lentil bolognese recipe by home cooking with julie neville4
  • Serve with the flatbreads and a large green salad.
    Lentil bolognese recipe by home cooking with julie neville4
Course: Main Course
Cuisine: English
Keyword: Quick & Easy, Vegan, Vegetarian

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.

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