Red Lentil Bolognese

Mmmmmm…. one of the things I love about winter is being able to enjoy all our comforting and nourishing foods. This has become a winter staple for us. First blogged back in January- it is tonight’s warning winter dish.

When we first started reducing out meat consumption at home, I would often mix red lentils with mince when making bolognese sauce. Yesterday I used only lentils, so this sauce was delicious, healthy, completely vegan and B-G hoovered his down with gusto.





1 large onion diced

3 ribs celery diced

2 large carrots diced

150 grams chestnut mushrooms

300 grams red lentils

2 large glasses red wine

mixed herbs

1 tin chopped tomatoes

1 carton passata

2 pots vegetable Knorr stock pots

2 litres water

Sautee vegetables in olive oil, turn heat on very low, put lid on and simmer for 10 minutes. Add red lentils, wine, 2 litres of water, stock, tinned chopped tomatoes and passata. Simmer uncovered until lentils are mushy….. 30 minutes or so. Turn off heat, when cool blend with a handheld blender, but not too fine.

Serve over spaghetti. This made enough for us to convert the mixture into a red lentil cottage pie tonight and tomorrow the plan will be to add kidney beans and chili flakes and have it as tacos. I was really pleased with this dish. It tasted really lovely, is healthy and considering it makes at least 6 enormous portions incredibly cheap to make!


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