Lentils take the place of beef mince in this vegan bolognese sauce made with red wine and mushrooms. Delicious served over pasta.
2 people made this
1 tablespoon olive oil, or to taste
1 onion, finely chopped
2 cloves garlic, crushed and finely chopped
1/2 red pepper, thinly sliced
1 carrot, cut into small cubes
40g thinly sliced mushrooms
120ml red wine
1 (400g) tin chopped tomatoes
240ml vegetable stock
1 (400g) tin green lentils, drained
1 teaspoon ground paprika, or more to taste
1 teaspoon dried basil, or more to taste
1 teaspoon dried oregano, or more to taste
1 teaspoon mixed dried herbs, or to taste
1 pinch ground nutmeg
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Method Prep:20min › Cook:32min › Ready in:52min
Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in chopped tomatoes and vegetable stock. Bring sauce to the boil; reduce heat and simmer until flavours combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs and nutmeg; cook until lentils are heated through, about 5 minutes.