Red Lentil Bolognese

June 11, 2019

  • 1 onion, diced

  • 2 garlic cloves, crushed

  • 150g red lentils, dried

  • 100g mushroom, diced

  • 1 carrot, grated 

  • 1 small courgette, grated

  • 800g passata 

  • 1 vegetable stock cube

  • 1 tsp dried oregano

  • 1/2 teaspoon ground cumin 



Gently fry the onions and garlic in a splosh of cold-pressed rapeseed for about 5 minutes.

Add the mushrooms, courgette and carrot and cook for another 2 minutes.

Add the lentils, then add the passata, herbs and stock - stir well and simmer for half an hour.

If the sauce looks too thick, add some boiled water, during the cooking time.

Serve with your favourite pasta or quinoa, with a handful of fresh spinach.















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