Red Lentil Bolognese

Red Lentil Bolognese


Free from: gluten, nut, soya, wheat

Yeast free: omit balsamic vinegar

This is a vegan recipe

Red Lentil Bolognese
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1/2 cup dried red lentils
  • 1 tin tomatoes
  • 3 good handfuls mushrooms
  • 1 tsp Italian seasoning
  • 1 tbsp tomato purée
  • 1 tsp balsamic vinegar (optional)
  • fresh basil
  • salt and black pepper
  1. Chop the veg and slice the garlic.

  2. Water sauté the onion and garlic until soft. Add the carrot and continue to water sauté until it is soft too.

  3. Add the lentils, tinned tomatoes, mushrooms, Italian seasoning and about 1 cup water. Simmer, covered, for about 20 minutes or until the lentils are soft. Stir from time to time and if the sauce starts to dry out too much then add a little more water.

  4. When the lentils are cooked add the tomato purée, chopped basil and seasoning. If it needs a bit of zing add the balsamic vinegar. Serve with pasta.

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