Lentil Bolognese
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Egg-Free
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Gluten-Free
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Nut-Free
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Soy-Free
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Vegan
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Vegetarian
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Prep: 15
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Cook: 40m
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Total: 55m
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Difficulty: Intermediate
Method
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In a large skillet, heat the Nuttelex Olive Oil Spread over medium-high heat.
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Add the onion, garlic, carrot, and celery and sauté until they're soft and fragrant, stirring frequently.
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Add sliced mushrooms and cook for another five minutes, stirring frequently.
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Add lentils, tomatoes, tomato paste, oregano, thyme, rosemary, and soy sauce. Season with freshly ground black pepper.
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Pour in the Nuttelex Beef Style Stock and bring the mixture to the boil, stirring well.
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Turn pan to low and simmer the mixture for 30 minutes, stirring occasionally.
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When the sauce is reduced and thickened, taste and adjust seasoning before serving.
TO SERVE
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Serve on cooked pasta of your choice with grated Parmesan, crusty baguette and a green salad.
Chefs Tip
- Use Lentil Bolognese sauce to make a Vegetarian Lasagne or Shepherd’s Pie.
- Freeze in batches for up to 3 months.
In this recipe