Vegetarian lentil bolognese
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 1 large onionfinely chopped
- 2 carrotsfinely diced
- 2 sticks celeryfinely diced
- 2 cloves garliccrushed
- ½ tsp (optional) dried chilli flakes
- 200g chestnut mushroomsdiced
- 300g Puy lentils
- 400g tin chopped tomatoes
- 3 tbsp tomato purée
- 1 tsp dried oregano
- 2 bay leaves
- 1 litre vegetable stock
- 300g tagliatelleto serve
- to serve Grana Padano or vegetarian alternative
Nutrition: per serving
- kcal394low
- fat8.1g
- saturates1.1g
- carbs49.2g
- fibre14.9g
- protein23.7g
- salt0.9g
Method
step 1
Heat 2 tbsp oil in a large pan and add the onion, carrots, celery, garlic and dried chilli (if using). Cook for about 10 minutes until softened. Add the mushrooms and cook for 5 minutes until softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 25-30 mins until the lentils are tender but not mushy and the sauce is thickened. Serve with the tagliatelle and some grated grana padano.
