Lentil Bolognese
Swop out the meat for lentils in this delicious, vegan Bolognese sauce. Not only can reducing your red meat consumption be better for your health, but eating more pulses such as lentils can be better for the planet too. Lentils are also a fantastic plant-based source of protein and fibre, boosting your digestive health.
Serves: 4-5 Adults
Prep: 10 Mins:
Cooking Time: 1 Hour
Ready In: 1 Hour
- 1 Tbsp Olive Oil
- 2 Onions- I like 1 white one red- diced
- 1 Red Pepper
- 2 Cloves Garlic
- 125ml Red Wine
- 2x 400g Tins Chopped Tomatoes
- 1 tbsp Italian Seasoning or Mixed Herbs
- Hendersons Relish/Worcestershire Sauce- Splash to taste
- Salt and Pepper to taste
- Fresh basil
- In a large pan, saute the onions in a little olive oil, until soft. Whilst these are cooking prepare the remaining vegetables by dicing the red pepper, crushing the garlic and rinsing the lentils.
- Once the onions are soft, add in the garlic and cook for a further minute or two, before add in the red wine. Bring to the boil and cook for 2-3 minutes to reduce slightly before adding in the remaining ingredients (excpet the salt and pepper).
- Bring to the boil, then pop a lid on and simmer for about 45 minutes, or until the lentils are soft. Stir occassionally to avoid sticking- add a little water if you think it's too dry.
- Season at the end with salt and pepper to taste (avoid salt for little ones). Serve with pasta and top with torn basil.
Method
- In a large pan, saute the onions in a little olive oil, until soft. Whilst these are cooking prepare the remaining vegetables by dicing the red pepper, crushing the garlic and rinsing the lentils.
- Once the onions are soft, add in the garlic and cook for a further minute or two, before add in the red wine. Bring to the boil and cook for 2-3 minutes to reduce slightly before adding in the remaining ingredients (excpet the salt and pepper).
- Bring to the boil, then pop a lid on and simmer for about 45 minutes, or until the lentils are soft. Stir occassionally to avoid sticking- add a little water if you think it's too dry.
- Season at the end with salt and pepper to taste (avoid salt for little ones). Serve with pasta and top with torn basil.
Ingredients
- 1 Tbsp Olive Oil
- 2 Onions- I like 1 white one red- diced
- 1 Red Pepper
- 2 Cloves Garlic
- 125ml Red Wine
- 2x 400g Tins Chopped Tomatoes
- 1 tbsp Italian Seasoning or Mixed Herbs
- Hendersons Relish/Worcestershire Sauce- Splash to taste
- Salt and Pepper to taste
- Fresh basil
Additional Information
This is one of those dishes that tastes better the next day, so I would highly recommend you batch cook this and pop some in the freezer. Not only does it go well with spaghetti, but also baked with some gnocchi or dolloped in jacket potatoes!
If you are worried about cooking with wine, use a non-alcoholic variety or simply omit from the recipe. For weaning infants, avoid using salt, and ensure that the vegetables are very soft.
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This is like summer in a dish and a real treat to eat!
This is a great meal to have up your sleeve- it is cost effective, can be made 'in bulk' and it tastes great!
This veggie packed lasagne is a great meal for the whole family (ages 6m+) and can also be made in advance and frozen.
