Lentil Bolognese

Monday, 13 June 2016
Vegan Lentil Bolognese

This recipe has been one of my favourites for a long time now. I first made it shortly after becoming vegetarian last year and it's become a regular go-to meal, and luckily it was vegan too so I didn't need to change the recipe at all when I changed my diet. It's one of those ones that I just make time and time again because it's so easy and tastes so good, and it freezes really well so I always make it in big batches and freeze the leftovers in portions for another day. You can serve it with pasta, spaghetti, salad or rice and it makes a really good lunch for taking to work too. I always feel that you can never go wrong with a really hearty and satisfying meal like this one, and I'm sure you've realised by now if you are a regular reader of this blog that I have a soft spot for anything that can be cooked in one pot with minimal fuss, which luckily for me, so many vegan dishes can be.

Vegan Lentil Bolognese

You will need (serves 6): 
1 courgette 
2 carrots 
1 onion 
2 cloves garlic
2 x 400g tins chopped tomatoes 
5 tablespoons tomato puree
1 cup red lentils 
1 cup green lentils 
5 cups vegetable stock/water (made using one stock cube)
2 teaspoons basil
1 teaspoon parsley
1 teaspoon coriander
1/2 teaspoon chilli flakes 
pepper to taste 

- Finely chop all the vegetables and mince the garlic. 
- Fry the onion in one tablespoon of olive oil in a large pot over a medium heat for 2-3 minutes. Add the garlic and fry for a further minute. 
- Add all the rest of the ingredients to the pot and leave to simmer for 45-50 minutes, stirring regularly. 
- Serve with your choice of spaghetti, pasta and veggies. I love mixing a handful of spinach leaves through the sauce just before serving and serving it with lots of spaghetti.

Vegan Lentil Bolognese

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