With all the focus on eating more plant foods to help the environment, I wanted to provide you with a plant-based alternative to the traditional Bolognese which tastes just as great!
(Serves 4)
Ingredients:
- 3 tbsp olive oil
- 120g red lentils, rinsed
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery sticks, finely chopped
- 2 carrots, grated
- 6 mushrooms, finely chopped
- 200ml water
- 400g tomato passata
- 1 heaped tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp red wine (optional)
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- Black pepper (to taste)
Method:
1. In a large saucepan, add the olive oil followed by the onion, garlic, celery, mushrooms and carrots. Gently fry until softened.
2. Add all the remaining ingredients, bring to the boil and simmer for 30 minutes.
3. Serve hot with spaghetti (or see Notes for alternative ideas).
Notes:
Tamari can be used as a gluten-free alternative to Worcestershire sauce
As an alternative to spaghetti, this Bolognese can be served with one of the following:
- Bed of cabbage
- Whole grain brown rice
- Cauliflower rice
- Spiralised courgette
- Jacket potato
- As part of a shepherds’ pie
- Cold in little gem lettuce leaves
