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Plant-Based Lentil Bolognese

Name: Plant-Based Lentil Bolognese
Ingredients: 2 tablespoons Olive Oil; 1 Onion - diced; 1 Celery Stick - chopped; 3 Carrots - chopped; 7 Garlic Cloves - minced; 170g Tomato Puree; 800g Canned Tomatoes; 2 tablespoons Basil; 1 teaspoon Dried Oregano; 1/4 teaspoon Baking Soda; Salt - to taste; Pepper - to taste; 250g Red Lentils; 470ml Water

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You won't miss meat in this vegan bolognese dish!

Ingredients

2 tablespoons Olive oil

1 Onion diced

1 Celery stick chopped

3 Carrots chopped

7 Garlic cloves minced

170g Tomato puree

800g Canned tomatoes

2 tablespoons Basil

1 teaspoon Dried oregano

1/4 teaspoon Baking soda

Salt to taste

Pepper to taste

250g Red lentils

470ml Water

Instructions

Heat the oil in a frying pan, add the onion, celery and carrot and cook until softened (around 5 - 10 minutes).

Add the garlic and cook, stirring frequently for 30 seconds then stir in the tomato puree and cook for 1 minute.

Tip in the tomatoes, basil, oregano, baking soda, salt and pepper to taste. Stir in the lentils and water, simmer and stir regularly until the lentils have softened (around 20 - 30 minutes).

Serve with spaghetti!

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Plant-Based Lentil Bolognese