Cooked - Vegan Red Lentil And Mushroom Bolognese

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Red Lentil And Mushroom Bolognese

4.0

1 tbsp olive oil (organic, fairtrade)

1 onion (peeled & chopped, organic)

2 cloves garlic (peeled & crushed, organic)

600 g mushrooms (washed & diced, organic)

2 tsp oregano (chopped, organic)

700 g passata (organic)

250 g dried red lentils (organic)

200 ml vegetable stock (organic)

2 tbsp worcestershire sauce (organic)

4 tbsp fresh basil (chopped)

1 dash black pepper (organic,fairtrade)

1 dash salt

Heat the olive oil in a large saucepan or oven proof casserole dish over a medium heat and fry the onion for 5 minutes until soft
Add the garlic, mushrooms and oregano and fry for a further 3 minutes
Add the passata and lentils and stir together
Add the hot vegetable stock, Worcestershire sauce, and most of the fresh basil, stir and season with salt and pepper. Reduce the heat and simmer over low heat for 30 minutes, stirring occasionally. Alternatively, cook in the oven at 180°C/360°F/gas mark 4 for 30 minutes

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

CategoryBolognese

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 78 weeks ago

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