Vegan bolognese
Servings: 8
Ingredients
- 300 g Beluga Lentils Soaked for an hour in cold water
- 4 large Carrots Peeled and blended to leave some texture
- 1 punnet chestnut mushrooms washed and blended to leave texture
- 3 sticks celery washed and blended to leave texture
- 5 cloves garlic crushed
- 1 white onion finely chopped
- 2 whole bay leaves
- 1 tsp oregano
- 1/2 tsp rosemary
- 1 tbsp bouillion powder
- 15 cl red wine optional
- 1/2 tsp thyme
- 1/2 tsp basil
- 500 ml passata
Notes
Fry the onion, blended carrots and celery sticks until softened, add in the garlic for a couple of minutes. Then the mushrooms until combined. Add the herbs and the splash of red wine, let that simmer for a couple of minutes.
Add the lentils, passata and 300ml hot water to cover the sauce, keep adding hot water during the process if the sauce is looking dry to ensure the lentils cook through. The lentils usually take 40-45 minutes to cook. You can check if they are cooked by pushing them with the back of a spoon. They should be smooth inside but retain their external texture.