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Lentil Bolognese
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Lentil Bolognese

My mums been making Lentil Bolognese for as long as I can remember so it usually makes a weekly occurrence in our house. It’s one of the easiest plant based meals to make. It’s packed with tonnes of veggies as well as a bunch of delicious herbs and spices. I love to pair it with quinoa pasta, fresh basil and vegan Parmesan. You could also use this as ‘mince’ for nachos or even a chilli con carne.

If you’re looking for more easy family recipes be sure to check out my instagram or the rest of my blog recipes like my Miso Ramen or Thai Green Curry.

Lentil Bolognese
Lentil Bolognese

Serves 4

30 minutes

Ingredients

1 tbsp avocado oil

1 onion, diced

3 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground coriander 

1/2 tsp paprika

400g of chopped canned tomatoes

400g can of brown lentils

1 carrot, grated

1 zucchini, grated

5 large fresh tomatoes, chopped

1 cup spinach, chopped

Salt & Pepper to taste

Method

In a large pan add your oil, onion and garlic. Cook for 2 minutes until fragrant then add your spices and stir through for a further 2 minutes.

Next, add your canned tomatoes, lentils, carrot, zucchini and fresh tomatoes. Cover and cook for 15 minutes. Finely add the spinach and stir until wilted. 

Serve with pasta (we use a quinoa) fresh basil and nutritional yeast. 

Lentil Bolognese

Have fun and enjoy! If you have any questions feel free to ask me below.

Kelsi x

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