Red Lentil Bolognese (vegan & gluten-free)
A hearty, protein-rich pasta sauce that can be made completely from store cupboard essentials. This Red Lentil Bolognese is ideal for when you don't have fresh ingredients on hand.
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium onion, diced ((can be omitted or subbed for onion powder if you don't have fresh))
- 2 cloves garlic, crushed ((can be omitted or subbed for garlic powder if you don't have fresh))
- 1 796ml can crushed tomatoes
- 2 tbsp dried mixed herbs
- 1 cup red lentils ((you can use green lentils if preferred, the sauce will just need to cook for longer))
- 1 vegetable stock cube
- Salt & pepper to taste
- 1 large carrot, diced
Instructions
- 1
Pour 2 tbsp water into a large saucepan, and steam fry the onion in this water for 5 minutes on a medium-high heat (with the lid on), stirring, until it softens.
- 2
Add the garlic and cook for one more minute with the lid off, stirring frequently.
- 3
Add the tomatoes, herbs, lentils and carrot (if using) to the pan. Crumble the stock cube into it and bring the mixture to a boil.
- 4
If your lentils weren't soaked, you'll need to add ½ cup water to the pan at this point. As the bolognese cooks, add more water as needed if you find the lentils soak it all up and the sauce gets dry.
- 5
Reduce the heat, cover and simmer for 20-35 minutes stirring occasionally, until the lentils become soft and cooked (the time this takes will depend on whether they've been soaked or not).
- 6
Season to taste with salt and pepper, remove from the heat and serve the bolognese over your favourite spaghetti.