Lentil Bolognese is a store-cupboard staple. Lentils are full of nutrients, most notably fibre, protein, B vitamins, iron, magnesium, zinc and potassium. These humble and inexpensive seeds are well worth including in your diet regularly, and they make a great mince meat substitute.
- 3 tbsp olive oil
- 2 white onions, diced
- 5 cloves of garlic, diced
- 2 bay leaves
- 3 carrots, diced
- 1 tbsp chopped dried mushrooms
- 200g dried lentils (a mix of green/red/brown is nice for different textures)
- 2 tbsp balsamic vinegar
- 2 tins chopped tomatoes
- 1 glass red wine
- 700ml+ water
- salt and black pepper to taste
- pasta and nutritional yeast to serve
- Sauté the onion, garlic and bay in the olive oil over a medium high heat until it’s soft and golden.
- Add the carrots, mushrooms, lentils, vinegar and tomatoes. Stir then cover with the water and season well.
- Simmer until the sauce is rich and thick and the lentils are cooked through. Test them after 15 minutes and add more water if necessary.
- Taste and adjust the seasoning with more salt and pepper as you like. Then serve.
- Stir some of the sauce through the drained spaghetti and loosen it with a little reserved pasta water. Then serve in bowls with extra sauce on top. Finish with a sprinkle of nutritional yeast flakes for a salty, cheesy topping.