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Lentil Bolognese

Vegan Lentil Bolognese by Play with Food

This dish can please even the most diverse group of eaters with a variety of allergies, dietary preferences or eating behaviours. Perfect as a vegan, vegetarian or #meatfreemonday recipe to have up your sleeve. Β You could also make a big batch of the bolognese and freeze it in portions. Β You could also add mushroom (or for a non-vegetarian / vegan option try chorizo or bacon) to give it some more “meaty” flavour punch (aka Umami).

For best results, serve family style from the middle of the table.

 

🍝 Lentil Bolognese Recipe 🍝

Soak 1 cup of red lentils for at least half an hour and then rinse.

In a large deep dish saucepan, sautee 1 finely chopped leek and 3 cloves of crushed garlic in olive oil.

Add 1 large grated zucchini and 1 large grated carrot.

Add the lentils, 1 tbsp balsamic vinegar and 1tbsp dried mixed herbs.

Mix everything well before adding a large jar of pasatta.

Let simmer with 2 Bay leaves added to the mix, for at least 45min. Β (Mine was simmering for nearly 2hrs with occasional top ups with water and stirring to ensure the mix didn’t stick.)

Add salt, black pepper and torn leaves of fresh basil to taste just before serving (or in the middle of the table).

From the middle of the table, we served ours with spelt pasta. Parmesan and chilli flakes were also in the middle of the table to allow for individual customisation.

 

If you liked this recipe, you may also like this white bean soup recipe. This is the one that also comes with tips for assisting a fussy adult in your family to try new foods.

What is your fave vegetarian recipe?

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