Double Lentil Bolognese (v)

img_20190511_210648_072

I’m running a vegan cookery workshop tomorrow and wanted to demo a quick and easy pasta sauce that could help people choose not to eat mince. I hope the participants like it!

For eight portions you need

  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 1 tbsp olive oil
  • 2 fat cloves garlic, crushed
  • 1 tin tomatoes
  • 300ml water
  • 2 tsp stock powder
  • 250ml red wine
  • 2 tbsp soya sauce
  • 2 tbsp mushroom ketchup
  • 2 tbsp dried oregano
  • salt and pepper
  • 1 tsp sugar
  • 2 tbsp red wine vinegar
  • 2 tbsp tomato puree
  • 1/2 cup red lentils
  • 1/2 cup puy/green lentils
  • 2 bay leaves
  1. Saute the onion, garlic and carrots in the oil for 10 mins, keep the pan covered and stir often to prevent them burning.
  2. Add everything else apart from the puy lentils and bay leaves. Bring to the boil and leave to simmer, uncovered, for 15 mins until the lentils are cooked.
  3. Meanwhile cook the puy lentils in water with the bay leaves for 15 mins until tender. Drain.
  4. Add the puy lentils to the sauce and mix. Season to taste. Serve as you wish. This freezes well so I usually make a double recipe and stash the portions in the freezer.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s