Lentil Bolognese
A hearty lentil bolognese packed with flavour and wholesome ingredients, perfect for a weeknight dinner.
Ingredients:
2 large carrots
½ celery root
1 onion
3 cloves of garlic
Handful of mushrooms
2 tbsp tomato paste
½ cup vegetable stock
Splash of balsamic vinegar
200 g brown lentils, cooked al dente. Sub: Use canned lentils
2 cans of diced tomatoes or passata (tomato puree)
2 bay leaves
4 allspice berries
½ tsp oregano
½ tsp rosemary
½ tsp thyme
¼ tsp black pepper
½ tsp smoked paprika
Fresh basil (for garnish)
1 packet whole grain pasta (chickpea, spelt, brown rice, etc)
Method:
Wash your hands.
Sauté the celery, carrot, onion and garlic in a splash of stock.
Keep stirring and add more stock if the vegetables stick to the pan, or to deglaze the pan.
Add the herbs, tomato paste, tomatoes/sauce and the remainder of the veggie stock.
Cook for 10-15 minutes on medium heat.
Reduce heat to a simmer.
Drain the lentils and rinse to remove any added salt.
Add lentils and balsamic vinegar to the sauce and simmer for 15-30 minutes.
Whilst the sauce is simmering, cook pasta to the manufacturer’s instructions.
Top pasta with sauce, or stir the sauce in and combine.
Garnish with fresh basil leaves.
About the author: Green Good Experience
This recipe comes from the Green Food Experience (GFE) book, which guides students in preparing simple, delicious dishes for campus events. Through PAN’s GFE grant, medical students worldwide can access free plant-based food for their events, making nutrition-focused learning more accessible, engaging, and community-driven.