Vegan Red Lentil Bolognese
Created on 26th Feb 2019
Who needs meat when vegan Bolognese tastes this good? And you're doing your bit for the planet and your own heart. Simply delicious.
The ingredients and instructions for Vegan Red Lentil Bolognese are as follows:
INGREDIENTS
Serves 4250g red lentils
300g wholewheat spaghetti
8 cherry tomatoes
1 tin plum tomatoes
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, peeled and diced
1 onion, peeled and diced
1 tbs tomato purée
¼ tsp ground nutmeg
2 tsp dried oregano
2 tsp dried parsley
20ml Pomora extra virgin olive oil
700ml vegetable stock
½ tsp seat salt flakes
INSTRUCTIONS
1. In a large pot, sweat the onion, carrots, celery, garlic and salt in half the olive oil over a medium heat with the lid on for 15 mins, stirring occasionally.
2. Stir in the tomato purée and nutmeg and cook for 2 mins before adding the tinned tomatoes, stock, lentils, cherry tomatoes, oregano and parsley. Season with black pepper and bring to the boil.
3. Add the tinned tomatoes with the stock, lentils, cherry tomatoes, oregano and parsley. Season with black pepper and bring to the boil.
4. Once boiling, turn the heat down and simmer for 25 mins, stirring occasionally. Season to taste, take off the heat and put to one side with the lid on.
5. Fill a large saucepan with boiling water and cook the spaghetti.
6. Once the pasta is cooked, drain, divide into bowls, add the bolognese on top and serve drizzled with the remaining olive oil and a good crack of black pepper and fresh basil leaves.
The recipe for Vegan Red Lentil Bolognese uses Pomora extra virgin olive oil and was created by Corrie’s Rabbit Food.