Amy’s first post on the blog features this healthy, hearty lentil bolognese recipe; perfect for Vegetarians and meat eaters alike!
(It’s really easy to make too!)
This bolognese is just as satisfying as its meaty counterpart, and quick and easy to prepare too! I enjoy tasty one pan dishes like this in the autumn, there’s nothing better than coming home and making a simple hearty dish to warm myself up. Chopping up the vegetables can be very therapeutic after a long hard day’s work as well. If you want to you could try adding green, yellow and/or orange peppers into the mix to add some colour to an otherwise very red bolognese.
This recipe is possible on a student budget if you buy your vegetables loose, a single tin of lentils would be more than enough and can be brought quite cheaply.
- 400g lentils (If you’re planning making this dish for one, you just need to halve the amount of lentils.)
- 1/2 red onion
- 1/2 red pepper
- 8 cherry tomatoes
- 5 mushrooms (chestnut or common)
- 1 clove of garlic
- 100ml water
- 1 stock cube (I used vegetable stock)
- 1 tsp tomato puree
- 2 tsp oregano
- 1 tbsp sunflower oil
- Rinse the lentils and put to one side.
- Chop the vegetables and garlic.
- Boil 100ml of water.
- Saute the onion, garlic and pepper for 5 minutes.
- Add the tomatoes and mushrooms and saute for a further 10 minutes.
- Add the water, puree, oregano and stock cube.
- Bring to the boil and simmer for 15 minutes.
- Add the lentils and stir thoroughly, seasoning to taste.
- Simmer for 5 minutes.
- Serve the bolognese with pasta of your choice. (I chose Spaghetti.)