Lentil Bolognese

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Lentil Bolognese

The most versatile, cheap and delicious vegan dish

This is a vegan cheap eats staple, and one we’ve been cooking up for years.

Not only is it cheap as chips, it’s nourishing and versatile and the whole family will love it.

Bewilder meat-eaters with this hearty dish!

Makes enough for 5 people

1 pack 500g Red lentils

1 white onion

1 stock cube, melted in 1 litre of hot water

1 tablespoon oregano

1 stick celery (omit if you ain’t a fan)

1 tin chopped tomato

1 tablespoon tomato pureè

1 garlic clove, crushed

water - about 500ml

salt

Some form of oil - sunflower, vegetable, coconut, olive

Optional but really delicious - a dash red wine for flavour intensity, fresh rosemary

1. Chop up the onion and celery

2. Fry off the onion and celery together with a splash of your favourite oil to cook with

3. Add the garlic to briefly cook

4. Add the lentils and fry off for a minute or so

5. Add the tomato paste, chopped tomato, stock, oregano and salt and leave to simmer on low for about

15 -25 minutes, keep checking the lentils

6. Add more water as required - lentils need a lot of liquid

7. Finish with more salt

8. Serve over pasta with some cashew parmesan (we have a recipe for that!) in a jacket potato, or alone with some olive oil, basil and bread. Delish!