WebInstructions. Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits. Heat the olive oil in a pan on medium-high …
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If you are trying to cut down on the amount of meat you are eating this Red Lentil Bolognese make the perfect vegetarian meal. Heat the oil in a large pan and add the onion. Cook for 2-3 minutes until it starts to soften and then add the garlic, carrot and celery.
Heat the oil in a large pan and add the onion. Cook for 2 to 3 minutes until it starts to soften and then add the garlic, carrot and celery. Fry for another 3 to 4 minutes. Add the lentils, tinned tomatoes, tomato purée, stock and herbs and bring to the boil. Reduce to a simmer and cook for 25 minutes until the lentils and vegetables are soft.
Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.
Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.