Lunch recipe: Vegan bolognese
This hearty meal serves 4-6: you can save the leftovers and fridge/freeze them for later.
1 large cup green lentils (can use a large cup of vegan mince or a can of beans instead)
1 can chopped tomatoes
2 chopped garlic cloves
1 chopped onion
1 chopped carrot
1 big stick of celery
2 handfuls of chopped mushrooms (optional)
2 tbsp oil
1 tsp mixed Italian herbs
Salt and pepper
1 pint/568 ml stock
1 pack of spaghetti (roughly 400-500 g)
Soften the garlic, onions, carrot and celery in a pan with the oil.
Add the lentils and mushrooms (if using) and cook for 10 mins.
Add the tomatoes and the stock.
Cook on a low heat – the longer and slower you cook this the better it will be, but 30 minutes will suffice. In the meantime cook the spaghetti according to the pack’s instructions.
Check the sauce is nice and thick and season it with the herbs, salt and pepper. Add the sauce to the spaghetti, mixing well. Serve.