This recipe doesn’t try to taste like a ‘real’ bolognese but it is still amazing comfort food and full of protein. I made it with friends in the Peak District and these were the only flavouring we had but it was perfect. I will try to post another bolognese recipe on how I flavour meat-substitute mince, but for this one it’s better to keep it simple.
Serves: 4 people
- 2 carrots, diced
- 1 onion, diced
- 2 cloves garlic, diced
- 2 sticks celery, diced
- 6-8 chestnut mushrooms, diced
- 1 can chopped tomatoes
- 300g red lentils
- 500ml vegetable stock
- Splash soy sauce
- Splash red wine
- 1 tsp dried oregano
- 400-500g spaghetti, depending on hunger
- In a large frying pan fry the onion for 5 minutes before adding the garlic and cook until lightly browned.
- Add the carrot and celery and cook for another 5-10 minutes. Then add the mushrooms and stir until all elements are cooked and softened.
- Add the chopped tomatoes, 200ml stock and red lentils, stirring to combine. Mix in the soy sauce, red wine, oregano and lots of salt and pepper. Simmer for 15 to 20 minutes or until the lentils are soft but not mushy, adding stock as necessary to stop the lentils drying out.
- While the lentils are cooking, boil a pan of water and cook the spaghetti to following pack instructions.
- Serve with vegan or regular cheese for the ultimate comfort food.
If you have any, add in a tsp marmite for extra saltiness and some Henderson’s Relish for a deeper savoury flavour