Puy lentil Bolognese


This comforting vegan Bolognese recipe substitutes meat for hearty puy lentils and is served with pesto-coated spaghetti. You can make the vegan pesto yourself with our recipe here.

First published in 2019





Place the lentils in a small pan with the hot vegetable stock and place over a medium-high heat. Cook for 15 minutes
In the meantime, dice the onion, celery and carrot into 1cm cubes, and finely slice the garlic
Add a splash of vegetable oil to a saucepan and sweat the vegetables with a pinch of salt until soft but not coloured
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)
Simmer for 30 minutes to allow the sauce to thicken
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
Drain the pasta and stir through the vegan pesto
Serve up hot with the sauce
First published in 2019

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