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
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Ingredients

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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
First published in 2019
discover more:
share recipe:

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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