Vegetarian lentil bolognese

    Vegetarian lentil bolognese


    1 person made this

    About this recipe: This delicious meat-free bolognese is extremely easy to make. Serve over pasta, rice or couscous. This sauce gets better the longer it simmers. If you do allow it to simmer for a longer time, check regularly and add water as needed. This sauce can be bulked up really easily by adding vegetables such as courgettes, aubergine, carrots and mushrooms. You can enhance the sauce to suit your own taste by adding dried herbs, such as oregano or basil. Try adding garlic and a splash of Worcestershire sauce, if you like,

    Serves: 4 

    • 200g red lentils
    • 425 ml water
    • 2 (400g) tins chopped tomatoes
    • 2 onions, chopped
    • 1 vegetable stock cube
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to the boil. Cover, reduce heat to medium-low and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the stock cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.

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