Lentil Bolognese
A really lovely vegan version of an Italian classic. Tasty and filling without the bloat.
Ingredients
- One red onion
- 2 garlic cloves
- 1 400 g tin of tomatoes
- Medium blob of tomato purée
- 150 ml veg stock
- 1 teaspoon of balsamic
- A splash of Tabasco
- Pinch of dried basil
- 250 g lentils
- Salt and pepper
Instructions
- To make soften the onion and garlic for 2-3 minutes.
- Then add all the remaining ingredients except the lentils, season well. Simmer for 15 minutes and add the lentils.
- Heat the sauce with the lentils in through for a further five minutes and then serve up and enjoy.
Notes
I added half a red pepper, some celery and some tomatoes to bulk it out, but it works great with any vegetable to be honest.
Serve with whatever accompaniment you like! I opted for courgetti, but you can have it on anything from pasta to a baked sweet potato!
Serve with whatever accompaniment you like! I opted for courgetti, but you can have it on anything from pasta to a baked sweet potato!