Vegan bolognese

This recipe is the perfect mix of heartiness and comfort. It's filling and satisfying and makes great leftovers.

This is an easy recipe that your friends and family will definitely enjoy. It's an incredibly healthy take on the traditional bolognese sauce. Try this version to benefit from healthy fibre and not saturated fats. You can freeze the leftovers or keep it in the fridge for up to 3-4 days. You can also make a spicy version of the sauce by adding some red pepper flakes during the cooking process.

Lentils are an incredible source of fibre, protein, folate and potassium. They may be small but they are mighty!

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VEGAN BOLOGNESE RECIPE

Prep time: 10 min

Cooking time: 30-40 min Total time: 50 min

Servings: 6

Ingredients:

• 1 medium yellow onion - diced

• 5 garlic cloves - pressed

• 1 cup dry green or brown lentils - well rinsed

• 2-3 cups chopped mushrooms (in small pieces)

• 1 tbsp dried thyme powder

• 1 tbsp dried oregano

• 2 tbsp Italian herb seasoning

• 2 tbsp soy sauce

• 2 bouillon cubes

• 3-4 cups of water

• 1 bottle plain tomato sauce

• bunch of fresh basil - chopped

• salt & pepper to taste

How to make it:

1. In a medium large pan or pot, start by sautéing the onion in a drizzle of olive oil for 2-3 minutes.

2. Add in the crushed garlic, soy sauce, bouillon cubes and all your dried herbs and spices. Stir well to coat the onions.

3. Add the dry lentils, water and tomato sauce. Stir well to combine.

4. Bring to a simmer and cover. Stir occasionally until the lentils are cooked (around 30minutes).

5. While the sauce simmers away, boil some water to cook your desired kind of pasta.

6. When the pasta and the sauce are ready. Combine them together to coat the pasta. Add in the fresh basil or use it as a garnish (here I used some arugula as a topping for a little crunch).

7. Enjoy!

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