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Veggie Bolognese

Veggie Bolognese

This veggie bolognese is quick and easy to make and only requires a small number of fresh ingredients - perfect for cooking whilst in isolation and using up some cupboard essentials. I love using lentils in this recipe - they're a great source of protein and texture. A generous glug of red wine also adds a lovely richness. Serve with fresh spaghetti and grated parmesan.

Serves 4

Ingredients

  • 1 tin of tomatoes (ideally plum)

  • 1 tin of green lentils in water (drained)

  • 3 carrots finely chopped

  • 150g mushrooms finely chopped

  • 1 red onion

  • 3 cloves of garlic

  • 1tsp mixed herbs

  • 1/2 tsp dry basil

  • 1tbsp tomato puree

  • 50ml red wine (optional)

  • 1 vegetarian stock cube

Method

  1. Finely chop the onion and garlic and cook in a couple of tablespoons of olive oil for about 5 minutes until softened

  2. Stir in the herbs and season with salt and pepper

  3. Finely chop the carrots and mushrooms and add them to the mix, coating in the oil and cook for another 10 minutes

  4. Add the tinned tomatoes and puree, season again with salt and pepper

  5. In a jug, add the hot water to the stock cube and stir

  6. Drain the lentils and stir into the mixture with half of the stock

  7. Pour in the red wine and a splash of balsamic vinegar if you have some

  8. Leave to cook for at least half an hour bubbling away gently

  9. Serve with fresh spaghetti and parmesan (or use nutritional yeast for a vegan option!)

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