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Vegan Lentil Bolognese

Vegan Lentil Bolognese

Vegan Lentil Bolognese

This vegan lentil bolognese is one of our all-time-favourites. It was one of the very first vegan dishes we tried when we transitioned to a vegan diet and has been a favourite ever since. When you’re craving real comfort food, this is the recipe we go for: a flavoursome base, hearty lentils, red onion, carrots and juicy tomatoes. The result is a deliciously rich dish, perfect for speedy weekday dinners or big batches. Just 10 simple ingredients required!

Total cooking time: 25 minutes | Serves: 2-3 | Easy

Ingredients

  • 230g pasta, cooked
  • 1 can lentils, rinsed and drained
  • 3-4 carrots, chopped
  • 250ml vegetable stock
  • 300g chopped tomatoes
  • 2 garlic cloves
  • 2 tbsp tomato paste
  • 1 tbsp cumin 
  • 2 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 2 tbsp olive oil
  • Handful fresh basil (optional)
  • Salt and pepper

Method

1. Heat the oil in a large saucepan and add the onions and garlic. Sauté for 3-4 minutes. 

2. Stir in the carrots, tomato paste, cumin, oregano and smoked paprika and sauté for another 2 minutes. Add the vegetable stock, bring to a simmer, close with a lid and cook for 15 minutes, stirring occasionally, until the carrots are soft.

See Also
Vegan Chickpea Burger

3. Add in chopped tomatoes and lentils, season with salt and pepper and cook for another 5 minutes. Serve with pasta and fresh basil (optional).

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