We’re kicking off Veganuary with an absolute classic.
Whether you’re trying to cut out animal products completely or just want to try a meat-free meal for a change after a heavy Christmas, this is the perfect recipe. Rich and packed with flavour, this Vegan Lentil Bolognese is every bit as hearty as a traditional mince bolognese, we promise.
It also offers an impressive 21g of plant-based protein per serving, helping you to hit your daily requirements even while following a vegan diet. In just a few simple steps you’ll have a delicious, warming meal to tuck into straight away or portion up into lunches for the week.
Vegan Lentil Bolognese Serves 4
- 1 tbsp. olive oil
- 1 onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- Seasoning: salt & pepper
- 2 tbsp. tomato puree
- 120 g red lentils (dry weight)
- 1 tin chopped tomatoes
- 300 ml water
- 1 vegetable stock cube
- Serve with: penne pasta & fresh basil
Heat the olive oil in a large pan and add the onion. Fry for a few minutes to soften, then add the carrot and stir through.
Add the diced celery and cook everything for 5 minutes before adding the minced garlic and diced mushrooms. Stir to combine all ingredients in the pan, season generously, and cook for another 2-3 minutes until the mushrooms are browned.
Next stir in the tomato puree, then the red lentils and chopped tomatoes.
Carefully add the water to the pan, making sure to cover everything, and then stir in the vegetable stock cube. Leave to simmer over a low heat for 20 minutes until the lentils have absorbed most of the water and doubled in size.
Serve immediately on a bed of freshly cooked pasta or spaghetti and garnish with fresh basil. Portion up any remaining servings into meal prep containers to enjoy later in the week.