Lentil bolognese
Mushrooms add a rich savoury flavour to a lentil bolognese; a punchy spoonful of yeast extract will boost the flavour of the ragu further. Serve with pasta, or use in a vegetarian or vegan lasagne.
Each serving provides 258 kcal, 16g protein, 34g carbohydrates (of which 9g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 0.7g salt.
Ingredients
- ½ tbsp olive oil
- 1 celery stick, finely chopped
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 100²µ/3½´Ç³ú mushrooms, finely chopped
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano or thyme
- 200g/7oz brown or green lentils
- 100ml/3½fl oz vegan red wine
- 500ml/18fl oz vegetable stock
- 1 tsp yeast extract, such as Marmite (optional)
- ½ lemon, juice only (optional)
- salt and freshly ground black pepper
Method
Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft.
Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated.
Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice.
Cook the pasta according to the packet instructions, drain and serve with the bolognese.
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