This delicious vegan bolognese is rich, hearty and very filling!
It is full of amazing flavours – slightly spicy, sweet & tangy.
Whilst also full of protein and good fats.
Ingredients
- 30ml rapeseed/olive oil2 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 100g broken walnuts, chop into coarse crumbs (or whizz in a blender)
- 125g green lentils, rinse well in water
- 2 tins chopped tomatoes
Method
In a large saucepan, heat oil over a medium heat.
Add onions and garlic (plus a pinch of salt) and fry for about 3 minutes
Add carrots and celery and fry for a further 5 minutes (this mix is called Soffrito)
Then add walnuts, lentils, tomatoes, sugar and spices and dried herbs (if using). Mix well.
Add 300ml water, 1 tbsp bouillon (or stock cube) and mix well
Simmer on a medium/low heat for 45mins, stirring occasionally (add a little extra water if it dries out)
After 45mins if using, add the fresh basil and thyme and stir.
Cook for a further 3 minutes
Meanwhile, cook the pasta according to the instructions
Serve and garnish with extra fresh herbs and some parmesan cheese (or "cheese")