Saturday 26 August 2017

Spaghetti Bolognese (Red Lentils)

Serving suggestion; topped with grated vegan cheese

Spaghetti bolognese used to be my jam in my pre-vegan days. I first came across lentil bolognese at an Italian restaurant here in London and fell in love with the idea of using whole, unprocessed and protein-rich ingredients to replace the meat in this recipe. This is my simple take on it.

- 2 tbsp olive oil (or 1 tbsp sustainable palm oil)
- 1 red/white onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 scotch bonnet pepper (finely chopped; deseeded if you want less heat)
- 2 tbsp tomato paste
- 2 tins chopped tomatoes
- 1 cup cooked lentils
- 1 tsp mixed herbs
- salt to taste

Heat the oil (medium heat) in a large saucepan. Add the chopped onion, garlic, scotch bonnet pepper and tomato paste. Cook for 2-3 minutes, stirring constantly.

Add the chopped tomatoes and cook for about 10 minutes, stirring often, until slightly thickened. Add the cooked lentils, mixed herbs and salt to taste. Allow to simmer (low heat) for another 5 minutes.

Serve on a bed of spaghetti and top with grated vegan cheese.

1 comment:

  1. I am hearing about the Spaghetti Bolognese for the first time. I must recommend and tell the recipe to my mother so that we can try it out some time and get the taste of new Italian dish.