This is an extremely cost effective recipe and you’d be hard pushed to know that it was vegan! Lentil bolognese is quick to make and super tasty, my boys love it and if you serve with the same trimmings you do a normal bolognese – spaghetti and lots of parmesan then you would never know the difference! On this occasion I served ours with gem lettuce so the boys could fill them like taco shells, but you can serve with rice, courgetti, with potato on top to make a vegan cottage pie – it’s super versatile and really nutritious.
1 red onion, chopped
3 garlic cloves, grated/minced
1 punnet chestnut tomatoes – put in a blender and made chopped very small (my boys hate mushrooms so I have to hide them!)
1 Can of tinned tomatoes – I use whole cherry tomatoes
2 sticks of celery, finely chopped
2 carrots, grated
1 bunch fresh parsley or 1tsp dried basil
2 cups green lentils, cooked
250ml Red wine
1 jar of pitted green olives, chopped
2 tbsp tomato puree
1 tbsp maple syrup
1 tbsp vegetable bouillon
2 tbsp coconut oil
Sea salt and black pepper, to taste
In a heavy based pan, melt the coconut oil and add in the onions, cook gently for 5 mins or until they are translucent, with the lid.
Add the garlic, celery, carrots and mushrooms – cook down with lid on for about 10-15mins – stirring occasionally making sure it doesn’t stick on the bottom of the pan
Add the red wine and cook for another 3 mins
Add the tinned tomatoes, vegetable bouillon, 250ml water, basil, tomato puree and maple syrup. Cook the sauce for about 20-30 minutes.
Then add the cooked lentils and chopped olives, heat through for a further 20mins. Taste and add further seasoning if you require.
Serve with Courgetti, Quinoa, Rice and a simple green salad – Enjoy!