Whenever I want to make something cheap and easy for my non-vegan friends, (always), lentil bolognese is my go-to dish. Not only does it cost next to nothing, it is so simple and once it is simmering away needs very little else done to it. It can be made in big batches and frozen or devoured immediately and… the leftovers can be used with some chilli powder and kidney beans to make a super fast chilli. I think I have sold this recipe enough to crack on with the ingredients.
This recipe will serve 6 easily, I like to serve it with a basic tomato salad and plenty of garlic bread. I have left the pasta quantities for you to decide, as I think that this works amazingly well on top of a sweet jacket potato also!
2 x 400g Mr Organic tinned chopped tomatoes
3 cups x dried lentils, washed and drained
3 x garlic cloves, minced
3 x carrots,grated/ chopped, depending on your preference
2 x onions diced
4 tablespoons x tomato puree
2 litres x vegetable stock, may need more
3 tablespoons x black pepper
3 tablespoons x all-purpose seasoning
2 tablespoons x tomato ketchup
4 tablespoons x water, may need more
Bring the stock to a boil in a large pan and place the lentils in, bring to a simmer and leave to cook for 20-30 minutes stirring every few minutes to make sure no lentils are stuck to the bottom.
In another pan, place the garlic, onions and carrots with the water and on a medium heat keep it all moving so that the carrot and onions soften, once beginning to soften, remove from heat and set aside, keeping the lid on the pan to keep all of the flavours in.
After the lentils have been cooking for 20-30 minutes and are beginning to soften, drain them well, and add them to the pan with the carrot, garlic and onions, along with the rest of the ingredients.
Keep stirring on a medium to low heat and allow the lentils to soften completely, for another 10-15 minutes, you may want to add more stock though, add a tablespoon or two at a time to avoid the mixture becoming too wet.
Serve immediately and let the ‘mmmmm’s commence!