Tasty Lentil Bolognese
You won’t miss the meat in this delicious recipe. Suitable for vegans!
Dairy Free
Egg Free
Vegetarian
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Ingredients
2 tbsp olive oil
1 large onion, finely chopped
1 red pepper, finely diced
2 small carrots, peeled and finely diced
½ small aubergine, finely diced
2 large cloves garlic, crushed
75g puy lentils (dried)
400g tin chopped tomatoes
300ml vegetable stock
2 tbsp sundried tomato paste
1 tbsp fresh thyme, chopped
1 tsp soy sauce
250g spaghetti
1 large onion, finely chopped
1 red pepper, finely diced
2 small carrots, peeled and finely diced
½ small aubergine, finely diced
2 large cloves garlic, crushed
75g puy lentils (dried)
400g tin chopped tomatoes
300ml vegetable stock
2 tbsp sundried tomato paste
1 tbsp fresh thyme, chopped
1 tsp soy sauce
250g spaghetti
Method
- Heat the oil in a saucepan. Add the onion, pepper, garlic, carrots and aubergine.
- Fry over a medium heat for 5 minutes. Add the lentils and coat in the mixture. Add the chopped tomatoes. stock, sundried tomato paste and seasoning.
- Cover with a lid, bring up to the boil, then simmer for 25-30 minutes until the lentils are soft and the sauce is reduced. Add the thyme and soy sauce.
- Cook the pasta according to the packet instruction, drain and toss the sauce.
