Plant-Based Lentil Bolognese
Featured Product:
Organic Red Split Lentils
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
1/4 teaspoon
Baking soda
Salt
to taste
Pepper
to taste
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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