Lentil & Vegetable Bolognese

It’s been a very long time since I did a good old recipe post! Yesterday evening I had an awful headache and a lot of pain in my hip and wasn’t up to cooking the my lentil & vegetable bolognese I had planned because of the pain but my wonderful boyfriend offered to cook and managed pretty well but needed quite a bit of instruction so I thought I would share this recipe with you all as a quick and easy, yummy, vegan dinner that even my boyfriend, who is a novice cook, at best, can make.

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Lentil & Vegetable Bolognese

Takes: 20mins

Makes: 4 portions

Cost per serve: £1.05

Ingredients:

• 400g Brown Rice Pasta (100g per person)
• 1 red onion
• 3 garlic cloves
• 2 carrots
• half a red pepper
• half a courgette
• 6-8 button mushrooms
• 1 tin of green lentils
• 6 sun-dried tomatoes
• 1tsp turmeric
• 1tsp tamari
• 3tsp smoked paprika
• 1tsp mixed herbs
• 1 tbsp tomato puree
• 400g passata
• 2tbsp nutritional yeast (Optional but yummy)
• salt and pepper to taste

 

1. Prepare the veg. Chop the onion, mince the garlic, grate the carrots, chop the mushrooms, courgette, pepper and sun-dried tomatoes into bite-sized chunks.
2. Begin to cook the pasta, as per the instructions on the packet.
3. Heat a little oil in a large saucepan and add the onion and garlic.
4. Once the onion has become translucent add the carrots and courgette followed by the mushrooms and pepper. Cook 2 minutes.
5. Then add the turmeric, paprika, herbs and sun-dried tomatoes and stir in.
6. Add the passata and tamari coating all the vegetables and let simmer for a few minutes.
7. Stir in the lentils before adding the tomato puree and nutritional yeast. Let it simmer, stirring throughout until all warmed through.
8. Drain your pasta and place it in your serving bowl.
9. Top with your bolognese mixture, serve, top with some more nutritional yeast or vegan cheese and enjoy! 🙂