Lentil Bolognese

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Written by McDonald, T.  |  Date 20th of June 2022    

Spaghetti bolognese was one of the first non British dishes I every had.  Therefore, finding a decent vegan substitute was a great relief!  I have tried many variations, but this is one of the best.

Notes

  • I have found the green lentils are the best for this recipe.  The red one are too creamy. 
  • Yes, you can make it with vegan mince.

Servers 2 - 3

Time 40 minutes

Ingredients 

  • 0.5 cup of Green lentils (dry)
  • 1 Onion
  • 4 Garlic cloves 
  • 3 - 4 tomatoes 
  • 4 medium mushrooms
  • 3 tsp of mixed Italian herbs
  • 1 tsp of Marmite in 200 ml of boiling water 
  • 0.5 tsp of white pepper
  • 1 tbsp of black pepper

Method 

Step 1: prepare the lentils

  1. Boil the lentils in water for about 20 minutes. 
  2. Dice the onion and fry in a frying pan with the garlic until the onion turns translucent. 
  3. Add the lentil to the frying pan and heat for a few minutes.

Step 2: make the sauce

  1. Chopped the tomatoes into quarters and add to the blender.  Pules a few times and add mixture to the lentils.
  2. Add the balsamic vinegar, white pepper, black pepper, marmite mixture, herbs and chopped mushrooms.
  3. Leave to simmer for 10 minutes while stirring regularly. 
  4. Spiralize the courgette and fry it just until it is warm or it will go mushy. 
  5. Serve with some nutritional yeast.

Results

This was great! Very tasty and low in carbs because I used zughetti instead of spaghetti.  

I really hope you enjoyed this blog and i hope you give this recipe a try.  As always, please let me know how you got on with it.  Did you like it.  Did you change it in some way.  Let me know.

Location: United Kingdom

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