Lentil Bolognese – Meatless Mondays

Rachel has chosen the ingredient for week three of maSTOMAchef and it is lentils. I really enjoy lentils, I add them to soups then blend them up or for the texture aspect when not using meat, like in this lentil bolognese

So 00Steve’s favourite meal is spag bol and he would think this is utterly blasphemous but pfft he has spag bol practically every night unless I get to just make the decision on his tea so it’s not the end of the world me making my own spag bol but with lentils!

  • 1/2 cup red lentils
  • 1 yellow pepper
  • 1/2 courgette
  • 2 shallots
  • 1 veggie stock cube
  • tin chopped tomatoes
  • 1 clove garlic
  • 1 tbsp tomato puree
  • 1/2 tsp of oregano
  • spaghetti or pasta of choice

Dice your courgette and pepper then pop in a pan, finely chop your shallots and add them to the pan, fry till they are starting to soften. Using a garlic press (or finely chopped) pop the garlic clove into the pan with the veggies.

Next add in the lentils and mix round to allow the flavours to blend. Pour in enough water just to cover the lentil mix and stir in your veggie stock cube. Allow to simmer for 5 minutes, then add the tomato puree, oregano and tomatoes and stir.

Cook your pasta according to the packet instructions. Once cooked drain and place on a plate, I like to add black pepper to my pasta here like I do in this recipe before topping with the lentil bolognese. I like to add cheese because I am a cheese fanatic however nutritional yeast would work really well and allow it to be a vegan recipe.

Feel free to add other veggies to this dish for instance aubergine, carrot, musrooms or any other veggie you think would work well or you enjoy! A recipe should always be a base for experimentation in my eyes.

Lentil bolognese

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