Lentil bolognese recipe

Not only is it steadily creeping into winter, but it’s also the day before payday for me, so cooking needs to be cheap and filling. All hail the wonderful lentil! I always have bags of dried lentils in my cupboards which are perfect for such occasions.

This particular dish is also a combination of what veg I had in my fridge last night, so feel free to adapt this to what you have, or what you like. This is just a simple, fast recipe to show that veggie vegan food can be easy and filling.

I know it’s not a traditional bolognese but I serve it with spaghetti and can’t think of a better name for it!

 

Lentil bolognaise

• Servings: 4
• Time: 30mins
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Ingredients

• 1 cup of green lentils
• 1 tsp vegetable oil
• 1 clove of garlic, crushed
• 2 carrots, peeled
• 1/2 courgette
• 1/2 cup mushrooms
• 2 – 3 florets of brocoli
• 1 cup of kale
• 1 tin of chopped tomatoes
• 1 tsp nutritional yeast (optional)
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 tsp wholegrain mustard
• Salt & pepper to taste

Method

Slice the carrots, courgette, mushrooms and brocoli. Heat the oil over a medium heat then lightly cook the garlic. Add the carrots and cook for 2-3 minutes. Add the courgettes, brocoli and mushrooms then mix.

Add the chopped tomatoes, lentils, herbs and mustard and cook on a low heat for 15 minutes.

Add the kale then salt and pepper to taste. Mix and allow to simmer for 5 more minutes. If the liquid has evaporated add a little water.

Ensure the veg and lentils are cooked and then serve. I love it over wholemeal spaghetti!