Lentil & Mushroom Bolognese
This lentil and mushroom bolognese may be meat-free and vegan, but we promise that it's not without flavour and taste! Rich and comforting, it's the perfect family friendly meal to enjoy on a budget.
Ingredients
- One large onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1.5 tbsp tomato puree
- 3 carrots, peeled and chopped
- 1 stick celery, chopped
- 1 courgette, chopped
- 1 red pepper, de-seeded and sliced
- 2 sprigs rosemary, leaves picked and finely chopped
- 3 bay leaves
- 2 tins chopped tomatoes (the best quality you can afford)
- 1/2 cup vegetable stock or red wine (if using veg stock, omit the vegetable stock cube later on)
- 2 tbsp oat cream or knob of vegan butter (optional but recommended)
- 1 tbsp Nutritional Yeast
- 1 vegetable stock cube
- 1 tsp coconut sugar or 1 tbsp lemon juice (optional)
- 1 1/2 cups green lentils, soaked and drained
- 1 x 300g punnet mushrooms, chopped
- Large handful fresh basil
- Salt and pepper, to taste
- 1/4 cup pasta cooking water
- 450g cooked Rizopia gluten-free spaghetti, to serve
- Lemon juice and sprinkle of chilli flakes and Nutritional Yeast, to serve (optional)
Method
- Heat some oil in a pan. Add the onion and cook for a few minutes, stirring often. Add in the garlic and cook until the onion is translucent.
- Add in the celery, carrots, red pepper, rosemary, bay leaves and tomato puree and cook for another minute or so. Next, tip in the chopped tomatoes, veg stock / wine, fresh tomatoes, oat cream / butter, Nutritional Yeast, vegetable stock cube and coconut sugar / lemon, if using. Bring to the boil, then reduce to a simmer and cook until slightly thickened (around 30 minutes), stirring every so often. Remove bay leaves, then place in the blended and blitz smooth.
- Pour the sauce back into the pan and add the bay leaves once more. Add in the drained lentils and the mushrooms (and a splash of water, if needed) and cook on a low to medium heat until rich, thick and tomatoey and the lentils are cooked but still retain a bit of bite. (I cooked mine for another 30 minutes). Add more water if needed, but stir often to prevent it from catching.
- Stir the basil leaves through, then season to taste.
-
Pour into bowls with the cooked spaghetti, then sprinkle over Nutritional Yeast and chilli flakes, if using. Add a squeeze of lemon juice and enjoy immediately.
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