Lentil Bolognese has always been my go-to recipe for a reliable and easy sturdy family meal, so it’s getting a revisit for Veganuary, especially now Mathilde has accepted a no-mushroom version of it.
My Bolognese recipe is such a versatile and adaptable dish that we serve with spaghetti, lasagne, jacket potatoes, pancakes, potato latkes and Yorkshire puddings so it’s about time Mathilde got on board with it! Towards the end of the year, after years of prodding and poking at it and leaving most of it on her plate, I found she’d eat it if it took the mushrooms out and replaced them with something she accepts, such as red pepper. This is the recipe I’m cooking tonight but it does work really well with mushrooms in it for a ‘meaty’ texture to bulk it out a bit.
- 6oz / 175g puy or green lentils (either will suffice, green being drastically cheaper)
- 1 x onion, finely chopped
- 1 x large carrot, finely diced
- 1 x red pepper, diced
- 1 x courgette, finely diced
- 1 x 400g tin chopped tomatoes
- 2 x tbsp tomato purée
- 1 x tsp dried oregano
- 1 x clove garlic, crushed
Rinse and cook the lentils in boiling water for 15 mins, drain and set aside.
Cook the onion in a little oil over a medium heat. Add the chopped carrot and continue to add the mushrooms and courgette until they are all softened. Crush the garlic and pour in the tin of chopped tomatoes along with 150ml of water or veg stock. Stir in the tomato purée and oregano and bring to the boil. Simmer for 5 mins before stirring through the lentils.
Serve with spaghetti for traditionalists, or as I’m doing, my newfound favourite chickpea pancakes.