Veggie Bolognese

Serves 4

  • 1 onion
  • 2 small or 1 large carrot
  • 1 large stick celery
  • 2 cloves garlic
  • 1 large red pepper
  • 2 tbsps olive oil
  • 125g red lentils
  • 400g can chopped tomatoes
  • 500ml vegetable stock
  • 1 tbsp sun-dried tomato paste
  • 2 tsps dried basil
  • 2 tsps dried oregano
  • 1 tsp chilli flakes
  • Plenty of freshly grated nutmeg
  • 2 large courgettes, spiralized and dropped in boiling water for 1 minute to serve
  • 4 tbsps freshly grated parmesan, to serve
  1. Chop first 5 ingredients very finely (or put through food processor very briefly).
  2. Heat oil in a large saucepan and fry vegetables until soft, about 5 to 8 minutes.
  3. Stir in the lentils, tomatoes, stock, tomato paste, herbs and spices.
  4. Bring to the boil, reduce the heat, cover and simmer for 30 minutes to 1 hour (if time).
  5. Season to taste and serve with spiralized courgettes or pasta. Sprinkle with grated parmesan.

Back to Recipes