This basic lentil bolognese sauce can be used as the base of lots of different meals. It can be…
- a pasta sauce or sauce for lasagna
- a thick stew served with grains, potatoes or bread
- the base of a cottage pie: simply top with mashed potato and bake for half an hour or so in a medium oven
In this recipe I use dried lentils but if you’re in a hurry you can add a tin of drained lentils just before serving. If using tinned lentils you won’t need to add the extra stock in step 3, and you can skip step 4.
If you want to add more veggies, such as butternut squash, courgette or pepper, add them in with the carrot. If you want to add spinach or chard, add it at the last minute and allow to wilt before serving.
Free from: nut
Gluten, soya, wheat, yeast: use suitable stock
This is a vegan recipe
- 2 cups vegetable stock
- 2 cloves garlic (sliced)
- 1 large onion (chopped)
- 1 large celery stick (chopped)
- 1 large carrot (chopped)
- 1 tin chopped tomatoes
- 1/2 tsp each of onion granules, Italian seasoning and dried oregano
- 1 bay leaf
- 1 handful dried porcini mushrooms
- 1/2 cup dried green lentils
- 1 handful chestnut mushrooms (chopped)
- 1 tbsp tomato puree
- salt and black pepper (to taste)
Sauté the onion, celery and garlic in a splash of the stock until soft.
Add the carrots and continue to sauté until the carrots are soft too. If they start to dry out add more stock. Cooking slowly for a long time will result in a more flavourfull sauce.
Add the herbs, dried mushrooms and lentils. Add the tinned tomatoes and the rest of the stock.
Cook on low until the lentils are cooked (about 30 minutes). If the sauce becomes too thick add some water.
Add the fresh mushrooms. Continue to cook for an extra 10 minutes or so until all the veg is soft. Add a dollop of tomato puree.
Taste and adjust seasoning if necessary, then serve.