Perfect for lasagne or Spag Bol.
I like to batch make bolognese as it freezes so well so this recipe would serve around 6-10 probably but I will freeze most of it for later use.
3tbs olive oil
2 red onions chopped finely
3 carrots finely chopped
3 celery finally chopped
3 garlic cloves
500g red lentils dry
3 cans of chopped toms
2 tbs tomato puree
3tbs Liquid smoke (optional)
2tsp oregano and Thyme
3 bay leaves
1L veg stock
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened.
- Stir in the lentils, chopped tomatoes, tomato purée, herbs, liquid smoke (if using) and stock.
- Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
NOTES: If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions.
I top mine with Vegan cheese (violife original) and brazil nut parmesan (see my Instagram page for recipe @kedavison)
Alternatively, cool the sauce and chill for up to 5 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.