This Vegan Lentil Bolognese (with Canned Lentils) is simple, healthy and really tasty! It is a simple meat free alternative making the most of pantry staples.
Add ½ tbsp oil to a pan over medium heat. When the pan is hot, add 1 onion, 3 carrots, 2 sticks celery (all diced), 2 garlic cloves and 1½ tbsp tomato puree and allow to soften for 10 minutes
Add 400g tinned tomatoes, 1 tsp mixed herbs, ½ tsp dried basil, ½ tsp dried rosemary, ½ tsp mustard powder, 1 tsp salt, ¼ tsp black pepper, 1½ tsp Bouillon powder and 2 bay leaves. Stir to mix through completely
Add 200ml of water and stir through. Leave to cook partially covered with a lid for 30 mins on a low heat, stirring occasionally
Drain and rinse 390g tin green lentils in cold water before adding them to the pan
Add another 100ml water before partially covering with a lid and leaving to cook on a low heat for another hour. Stir every so often and add a little more water if needed
When using tinned tomatoes, I like to fill the empty tin with water to add to the recipe. It catches the last of the tomato juice.
If at any point it starts looking too dry, add a splash more water.
If it looks too watery towards the end of the cooking time, remove the lid and turn up the heat slightly.
Nutritional information is given as a guide only and may vary.
Easy Vegan Bolognese https://www.curlyscooking.co.uk/easy-vegan-bolognese/