Quick Lentil Bolognese

Quick Lentil Bolognese

You can make this sauce in the time it takes to cook your pasta.

Free from: nut, soya

Gluten, wheat fre: use suitable pasta

Oil free: sauté in water or stock instead of water and top with chopped nuts (if you tolerate them) to add flavour and whole food fat

This is a vegan recipe

Quick Lentil Bolognese
Servings: 2 People
  • rapeseed oil
  • 1 carrot (peeled and grated)
  • 2 handfuls mushrooms (sliced)
  • 1/2 tsp garlic granules
  • 350 g rustic passata (or tinned tomatoes)
  • salt and black pepper (to taste)
  • 1 tbsp tomato purée (optional)
  • 1 tin lentils (drained)
  1. Sauté the mushroom and carrot in a splash of rapeseed oil. 

  2. When the veg is soft add the rustic passata. If you haven’t got rustic passata use a tin of tomatoes (don’t use smooth passata). You can pulse tinned tomatoes in a food processor first to break them up a bit before adding.

  3. Add the rest of the ingredients and simmer for a few minutes. If the sauce is too thin add tomato purée to thicken slightly. In the picture I serve with whole wheat pasta, greens, fermented tofu and chopped almonds.