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.

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 

Method: 

- 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 whole wheat spaghetti.

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