Veggie Bolognese
This veggie bolognese is quick and easy to make and only requires a small number of fresh ingredients - perfect for cooking whilst in isolation and using up some cupboard essentials. I love using lentils in this recipe as they're a great source of protein and texture. A generous glug of red wine also adds a lovely richness. Serve with fresh spaghetti and grated parmesan.
Serves 4
Ingredients
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1 tin of tomatoes (ideally plum)
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1 tin of green lentils in water (drained)
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3 carrots finely chopped
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150g mushrooms finely chopped
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1 red onion
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3 cloves of garlic
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1tsp mixed herbs
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1/2 tsp dry basil
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1tbsp tomato puree
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50ml red wine (optional)
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1 vegetarian stock cube
Method
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Finely chop the onion and garlic and cook in a couple of tablespoons of olive oil for about 5 minutes until softened
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Stir in the herbs and season with salt and pepper
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Finely chop the carrots and mushrooms and add them to the mix, coating in the oil and cook for another 10 minutes
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Add the tinned tomatoes and puree, season again with salt and pepper
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In a jug, add the hot water to the stock cube and stir
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Drain the lentils and stir into the mixture with half of the stock
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Pour in the red wine and a splash of balsamic vinegar if you have some
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Leave to cook for at least half an hour bubbling away gently
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Serve with fresh spaghetti and parmesan (or use nutritional yeast for a vegan option!)
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