Lentil Bolognese (VG)

20-25 mins


Serves 4

Ingredients

  • 1 tbsp olive oil (or use water for oil-free version)
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup canned cooked lentils
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp chili flakes (optional)
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup vegetable broth or water
  • Salt and pepper, to taste
  • 1 tbsp balsamic vinegar (optional, for depth)
  • fresh parsley or basil, for garnish
  • whole grain or legume-based pasta, to serve

Method

 1. Sauté vegetables: In a large pan, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, until soft.

 2. Add garlic and spices: Stir in the garlic, oregano, basil, and chili flakes. Cook for 1 minute until fragrant.

 3. Add crushed tomatoes, tomato paste and 1 cup of vegetable broth: Simmer for 10-15 minutes to let the sauce thicken and flavours to develop.

4. Add drained canned lentils: Stir them in during the last 5-10 minutes of cooking, just to heat through.

 5. Finish and season: Stir in balsamic vinegar if using, and season with salt and pepper to taste.

 6. Serve: Spoon over cooked pasta and top with fresh herbs.


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