This easy recipe for vegan lentil bolognese was a big hit at a recent pot-luck party – even with the non-vegans!
Just a tip – I always use Rao’s Homemade pasta sauces as they are delicious, contain natural ingredients and don’t have added sugar.
Ingredients
- handful of dried porcini mushrooms
- medium onion
- 2 sun-dried tomatoes
- 3 olives
- 1 teaspoon chile pepper flakes
- 1 teaspoon oregano
- 2 cloves garlic
- 1 large carrot
- 4 oz fresh mushrooms
- 3/4 cup green/puy lentils
- 2 cups arrabbiata pasta sauce (or can of chopped tomatoes)
Method
- Soak the porcini mushrooms in 1/2 cup of hot water
- Chop the onion and mince the sun-dried tomatoes, olives and garlic
- Add 1 cup of water to saucepan and add the onion, sun-dried tomatoes, olives, chile pepper flakes, oregano and garlic
- Simmer until water reduced
- Slice the carrot and fresh mushrooms
- Add cup of boiled water, carrot, fresh mushrooms, porcini mushrooms plus their water, green lentils to pan
- Simmer until lentils are tender, adding water gradually if mixture begins to dry out
- Add arrabbiata sauce to pan, stir and heat through
- Serve with pasta of your choice
Green Fact: lentils have one of the lowest carbon footprints of any food at just 0.9 tons of greenhouse gas emissions per kilo compared to 39.2 tons for beef.
Thanks!!
I made this and it was delicious. Thank you.