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
- 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
- Add the carrots and cook for another 3 minutes.
- 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.
- 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
- Serve when everything is still hot and sprinkle with some parsley – Enjoy!
