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5 from 1 vote

Mushroom + Lentil Bolognese

Ingredients

  • oil for frying
  • 1 garlic clove chopped
  • 2 celery chopped
  • 1 white onion chopped
  • 2 carrots chopped
  • 1 tsp thyme chopped
  • 1 tsp rosemary chopped
  • 250 g (8.8 oz) mushrooms chopped
  • 1/2 cup vegan red wine
  • 1 x 400 g (14.1 oz) tin of chopped tomatoes
  • 1 x 400 g (14.1 oz) tin of green lentils drained
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 250 g (8.8 oz) dry pasta
  • 100 g (3.5 oz) vegan cheese grated

Instructions

  • Heat a small amount of oil in a frying pan. Once the oil is hot, add the garlic, celery, onion, carrot, rosemary and thyme. Cover with a lid and cook for 15 minutes.
  • Add the mushrooms and fry for a further 5 minutes.
  • Add the red wine, tomatoes, lentils, bay leaves, tomato puree and salt and pepper. Cover with a lid and simmer for a further 30 minutes.
  • Meanwhile, cook the pasta as per packet instructions.
  • Combine the cooked pasta with the bolognese sauce, along with most of the grated cheese.
  • Serve with the remaining cheese.