Lentil Bolognese with Creamy Porcini Polenta

Lentil Bolognese with Creamy Porcini Polenta

This delicious lentil bolognese served on top of a bed of golden creamy porcini polenta is such a treat for dinner time when you fancy something tasty that’s simple to make.

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Total Time: 1 hour

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Total Time: 1 hour

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the vegan lentil Bolognese:
  • 25 25 g green lentils
  • 0.25 0.25 large sliced carrot
  • 0.125 0.125 red chopped onion
  • 0.25 0.25 clove of garlic
  • 50 50 g chopped cherry tomatoes
  • 5 5 g tomato puree
  • 5 5 ml maple syrup
  • 0.5 0.5 litres water
  • 0.25 0.25 tsp paprika powder
  • 0.125 0.125 tsp dried basil
  • 0.25 0.25 tsp dried oregano
  • Salt and pepper (to taste)
  • Vegetable oil (for frying)
  • For the creamy polenta:
  • 37.5 37.5 g polenta
  • 12.5 12.5 g dried porcini mushrooms
  • 175 175 ml water
  • Salt and pepper (to taste)

Method

  1. To make the lentil bolognese: In a big pot, start by frying the onions and garlic in some olive oil, until transparent, for about 3-5 minutes
  2. Add the carrots and cook for another 3 minutes.
  3.  Add the lentils, tomato puree, the chopped tomatoes, the water and all the spices. Let it cook for about 45 minutes, simmering on a low heat.
  4. For the polenta: Mix all the ingredients together and cook for at least 10 minutes on a low heat, stirring almost all of the time
  5. Serve when everything is still hot and sprinkle with some parsley – Enjoy!

Written by

Vegan Food & Living

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