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
- 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)
Sauté the mushroom and carrot in a splash of rapeseed oil.
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.
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.