Lentil bolognese

I wanted to share with you a recipe for one of my favourite sauces. I love lentils and I love that it makes the perfect alternative to a proper meat bolognese and I am not a huge fan of quorn although I eat it occasionally but I think lentils make a good meat free substitution.

How to make lentil bolognese sauce:

Lentil bolognese

Ingredients:

  • 75g dried puy lentils (or you could use red lentils if you like)
  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 small carrots, peeled and diced
  • 2 small courgettes, cut into cubes
  • a couple of medium sized mushrooms
  • 1x 400g can chopped tomatoes
  • tsp vegetable stock powder and about 150ml water
  • 2 tbsp tomato puree
  • 1tsp dried oregano

What to do:

  1. Put the lentils into a saucepan and then fill the pan with water. Cover and bring to the boil then turn down the heat and simmer uncovered for 30 minutes and then drain once cooked.

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Cooked lentils

2. Heat the oil in a saucepan, add the onion, garlic and carrots and then fry for 4-5 minutes, stirring occasionally. Add the courgettes and mushrooms and cook for two more minutes. Stir in the tomatoes, stock, tomato puree and oregano and lentils.

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Chopped onion and carrot

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Chopped mushroom and courgette

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3. Bring to the boil and simmer for five minutes

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Enjoy ❤

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Red lentil and vegetable sauce

Hello,

Today I wanted to share with you one of my all time favourite recipes. I make this so much and it is so quick and easy and such a favourite of mine. You can serve it with anything you like: rice, couscous etc. I always have mine with pasta.

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Ingredients:
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato puree and balsamic vinegar
250g diced vegetables. You can you anything you like I used: courgette, red pepper and mushrooms
50g red lentils
2 x 400g cans chopped tomatoes

What to do:

  • Tip the onion, celery and carrots into a large non stick pan and add 2-3tbsp of water. Cook gently, stirring often until the vegetables are soft
  • Add the garlic, tomato puree and balsamic vinegar, cook on a high heat for one minute more, add the diced vegetables, lentils and tomatoes and then bring to the boil
  • Turn the heat down to simmer then cook for about 20 minutes until all the vegetables have cooked.
  • Enjoy 🙂