Red Lentil Bolognese
This vegan red lentil bolognese recipe is packed with healthy vegetables and hearty lentils. It's delicious served as a vegan spaghetti bolognese or with soba noodles, or brown rice. But red lentil ragu is also perfect to make dishes such as vegetarian lasagne or a vegan shepherd's pie.
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.
- Add the garlic, tomatoes and puree, herbs and Marmite and stir to mix. Add the lentils and stock, cover and simmer gently for 30 minutes.
- 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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