Veggie Bolognese
Packed with veggies, fibre and plant-based protein, this delicious dish makes the ultimate weeknight dinner! It’d also a great recipe to batch cook as it freezes wonderfully
SERVES 4
PREP TIME 10-15 MINUTES
COOKS TIME 1 HOUR 15 MINUTES
DIFFICULTY EASY
Ingredients
2 tbsp extra virgin olive oil
1 large onion, finely diced
1 carrot, peeled & finely diced
400g mushrooms, finely diced
3 clove garlic, minced
1 x 400g can chopped tomatoes
2 tbsp tomato puree
600ml vegetable stock
150g baby tomatoes, halved
2 tbsp Worcestershire sauce
75g dried puy lentils
tbsp mixed herbs
1 tsp dried thyme
sea salt & freshly ground black pepper
To serve:
cooked spaghetti, chopped fresh parsley
Method
1.
Heat a saucepan over a medium heat and add the oil. One hot, add the diced onion, carrot, mushrooms and a pinch of salt and fry, stirring occasionally, for 10-12 minutes or until very soft and most of the water from the mushrooms has dissolved.
2.
Add the garlic into the pan along with the chopped tomatoes, tomato puree, stock, cherry tomatoes, Worcestershire sauce, lentils and herbs. Season generously with salt and pepper, then bring the pan to the boil. Reduce the heat to low and cover with a lid to simmer gently for 40 minutes.
3.
Remove the lid from the pan and continue to simmer the bolognese for a further 25-30 minutes, or until it has reduced and is thick and glossy. Taste and adjust the seasoning. Serve ladled over spaghetti sprinkled with fresh parsley.
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