Vegan Lentil Bolognese
Description
My own vegan spin on spaghetti bolognese! Rich in flavour with few ingredients. Don't skimp on the red wine!
Delicious served with some fresh basil.
4 Servings
40 Minutes
6 Favourites
Ingredients
- 2 carrots (grated)
- 1 large onion (finely chopped)
- 3 cloves of garlic (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 2 tomatoes (diced)
- 1 teaspoon paprika
- 1/2 can tomato paste
- 2 vegetable stock cubes
- 1 cup red split lentils
- 1/2 cup red wine
- Spaghetti noodles
Method
- 1Add your onion and garlic to a pan and fry in some olive oil on medium heat.
- 2Once the onions start to brown, add your thyme and carrots.
- 3After about 5 minutes of stirring, add your chopped tomatoes, and paprika, salt & pepper for seasoning.
- 4Once the veggies are cooked and browned, add your remaining ingredients (tomato paste, veggie stock cubes, lentils & red wine) along with 2 cups of water.
- 5Bring to a boil and then allow to simmer for approximately 20-25 minutes until the mixture thickens, and the lentils are cooked. You may need to add a little more water throughout this process. The lentils are meant to be soft and not crunchy.
- 6Once step 5 is complete, serve with spaghetti noodles and viola!
