This protein-packed bolognese is a great alternative to the meat classic, and is a budget-friendly way to include lots of plant foods!
Serves 4
Ingredients:
120g red lentils, rinsed
1 onion, finely chopped
2 garlic cloves, minced
2 celery sticks, finely chopped
2 carrots, grated
1 courgette, grated
1 red pepper, finely chopped
6 mushrooms, finely chopped
200ml low salt vegetable stock
400g tomato passata
1 heaped tbsp tomato purée
I tsp dried oregano
1 tsp dried basil
1 tbsp red wine (optional)
1 tbsp Worcestershire sauce (or tamari)
Black pepper
1 bay leaf
Method:
1. In a large saucepan or casserole dish, gently fry off the onion, garlic, celery, mushrooms, pepper, courgette and carrots for a few minutes.
2. Add in all the other ingredients, bring to the boil and simmer for 30 minutes. Add extra water if required.
3. Serve with/on one of the following:
· Buckwheat pasta spirals
· Whole grain brown rice
· Cauliflower rice
· Spiralised courgette
· Jacket potato
· As part of shepherds’ pie
· Cold in little gem lettuce leaves
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