Vegan Lentil Bolognese Recipe

Author: Brett Cobley

Vegan Lentil Bolognese Recipe

Lentils are one of the most common cupboard items. So having crossover between bolognese, daal, lasagna and a host of other great uses makes perfect sense when making the most of what you have.

Bolognese is just another (albeit the most popular in Britain) version of ragu so feel free to mix it up.

This vegan bolognese recipe is a starting point and should get changed until it becomes exactly how you like it. Try adding chilli flakes or courgette, more or less garlic or switch the lentils for finely chopped mushrooms or dried porcini mushrooms when you’re feeling fancy.

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Total Time: 1 hour

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Rating:  

Total Time: 1 hour

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 Tbsp olive oil
  • 50 50 g red lentils (this will equate to 2 cups when soaked)
  • 0.25 0.25 stick of celery finely chopped
  • 0.25 0.25 medium carrot finely chopped
  • 0.25 0.25 small onion finely diced
  • 1 1 cloves of garlic finely chopped or minced
  • 0.25 0.25 400g tin of tomatoes Or sub for 5 fresh chopped tomatoes
  • 0.125 0.125 can of water
  • 0.5 0.5 tsp rosemary
  • 0.25 0.25 tsp oregano
  • 0.25 0.25 tsp basil
  • 0.25 0.25 tsp salt
  • 25 25 ml red wine (optional)
  • 0.25 0.25 stock cube (optional)

Method

  1. Drizzle a little olive oil in a warm saucepan and add in your garlic, onion, celery and carrots. Cook on a low heat for a few minutes preferably with a lid on to trap in that moisture.
  2. Now add in your herbs and spices with your red win and cook for a further couple of minutes.
  3. Finally, add in your lentils (2 cups of soaked) tinned tomatoes and fill the can 1/2 full with water and pour that into the pot too (this will not only add moisture for the dish as it cooks but it will make sure you don’t waste the tomatoes stuck to the sides of the can, perfect if you’re aspiring to lower your waste, or cheap like me! )
  4. Bring the heat up as you stir in the mixture and wait until the liquid is bubbling then lower the heat to a simmer and for 30 minutes until you have a rich thick sauce.
  5. Serve this with pasta (Try soaking some lasagna sheets if they’re all you have and cut them into strips before blanching them in hot water to heat them up) Or this recipe can be served with diced potatoes roasted with garlic and herbs.

If you love lentils then you need to try this Vegan Curried Leek & Lentil Soup Recipe.

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