Recipe: Red Lentil Bolognese

My partner gave this recipe a go, which I found in the book “Complete Idiot’s Guide to Vegan Cooking” by Beverly Lynn Bennett and Ray Sammartano. It was delicious! Thick and flavoursome. Give it a go!

What you will need:

1 cup onion diced (optional)

1 cup carrot, diced

¾ cup celery, diced

2 tbsp olive oil

2 tbsp garlic, minced (optional)

1 tsp dried basil

¾ tsp dried oregano

½ tsp chili flakes

1 can diced tomatoes

2 ½ cups vegetable broth ( for vegan veggie stock cubes or powder, you can use Marigold or Massel, former available in healthfood or organics stores, the latter in supermarkets)

¾ cup dried red lentils, rinsed

3 tbsp tomato paste

1 bay leaf

¼ cup chopped fresh parsley

2 tbsp nutritional yeast flakes (available in healthfood shops, if not at your nearest one, ask them to stock it)

¾ tsp sea salt

½ tsp ground black pepper

Method:

In a large pot, over medium heat, sauté the onion, carrot, celery and olive oil. Stir often and cook for 5 minutes. Add garlic, basil and oregano. Saute for 1 minute.

Add diced tomatoes, vegetable broth, red lentils, tomato paste and bay leaf. Stir well and bring to boil. Cover and reduce heat to low. Simmer for 20-25 minutes or until lentils are tender.

Add parsley, nutritional yeast, salt and black pepper. Stir well and simmer for 2 more minutes.

Serve over pasta.