Easy Lentil Bolognese
This easy lentil bolognese recipe is a rich, hearty vegan pasta sauce made with red lentils, tomatoes and vegetables. It's a healthy plant-based alternative to traditional spaghetti bolognese, packed with fibre and plant protein.
Equipment
- large pan with a lid
Ingredients
- 1 onion peeled and finely chopped
- 2 carrots finely chopped
- 1 stick celery finely chopped
- 1 tablespoon olive oil
- 1 clove garlic peeled and very finely chopped
- 400 g canned tomatoes
- 1 tablespoon tomato puree
- 1 teaspoon Marmite or use 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 200 g red lentils
- 700 ml vegetable stock
Instructions
- Place a large lidded frying pan over a medium heat, and add the olive oil. When it's hot, add the onion, celery and carrot, and fry for 10 minutes until starting to colour slightly.1 onion, 1 stick celery, 1 tbsp olive oil, 2 carrots
- Add the garlic, tomatoes and puree, herbs and Marmite and stir to mix.1 clove garlic, 400 g canned tomatoes, 1 tbsp tomato puree, 1 tsp Marmite, 1 tbsp fresh thyme leaves
- Add the lentils and stock, cover and simmer gently for 30 minutes.200 g red lentils, 700 ml vegetable stock
- Towards the end of the cooking time, check that the bolognese is not starting to catch on the bottom of the pan - if it is, add a splash more stock or water.
Notes
- If you like, replace 100 ml of the stock with a small glass of red wine.
- Dried thyme can be used in place of fresh. Reduce the quantity to one teaspoon as it's more concentrated. You can also use other herbs such as basil or parsley if you prefer.
Nutrition
Calories: 173kcalCarbohydrates: 27.5gProtein: 10.1gFat: 3gSaturated Fat: 0.4gFiber: 12.3gSugar: 4.5g
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