Puy lentil Bolognese
Ingredients
Metric
Imperial
- 200g of puy lentils
- 500ml of vegetable stock, hot
- 1 tbsp of vegetable oil
- 1 onion
- 2 garlic cloves
- 1 celery stick
- 1 carrot
- 150g of button mushrooms, quartered
- 1 tbsp of dried oregano
- 2 bay leaves
- 2 tbsp of tomato purée
- 2 400g tins of chopped tomatoes
- 200g of spaghetti
- 2 tbsp of pesto, vegan
SAVE RECIPE
Method
1
Place the lentils in a small pan with the hot vegetable stock and place over a medium-high heat. Cook for 15 minutes
2
In the meantime, dice the onion, celery and carrot into 1cm cubes, and finely slice the garlic
3
Add a splash of vegetable oil to a saucepan and sweat the vegetables with a pinch of salt until soft but not coloured
4
Add the oregano and the tomato purée. Stir for a couple of minutes, then add the tinned tomatoes, mushrooms, bay leaves and the lentils (including any stock still left in the lentil pan)
5
Simmer for 30 minutes to allow the sauce to thicken
6
10 minutes before the sauce is due to be ready, cook the spaghetti in a pan of salted boiling water for 8–12 minutes or until al dente
7
Drain the pasta and stir through the vegan pesto
8
Serve up hot with the sauce
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