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