Friday, 15 January 2016

Lentil Bolognese

At the beginning of the year, I share with you that I was taking part in Veganuary so I've been experimenting with a few recipes and that's when I came up with Lentil Bolognese.

This recipe serves 5/6 people.


  • 120g Red Lentils
  • 1 bunch of Celery, chopped
  • 1 Onion, diced
  • 3 Carrots
  • 2 Garlic Cloves, crushed
  • 1 Tin of Tomatoes
  • ½ Litre of Vegetable Stock, I used Kallo organic stock cubes
  • Seasonings
  • Mixed Herbs
  • 3 Courgettes, spiralized to serve
  1. Place all the chopped vegetables and garlic in a large sauce pan with some oil and soften for about 15 minutes.

  2. Add in the tin of tomatoes, stock and lentils. Give it a good stir to evenly mix everything. Then add in the seasoning and herbs and stir some more so it doesn't stick. Simmer for 40 minutes.
  3. Check it every so often and stir. Taste for seasoning and add more if it needs it.
  4. Spiralize a few courgettes and divide between the bowls. Top with several spoons of Lentil Bolognese on top which will heat through the courgette. Enjoy!
It's so easy to make which is great! I want to spiralize carrot or butternut squash next as I think it will add a bit more flavour!

What Vegan recipes should I try next?


1 comment

  1. That looks incredible, I'm now craving pasta haha. x


© Adele Louise Smith | All rights reserved.
Blogger Template Developed by pipdig