Red Lentil Bolognese with Mushrooms
This red lentil bolognese is so easy to make, and full of nutrition. Perfect comfort food for when the spring sunshine doesn’t show up.
Whilst there is much controversy about super foods in the conventional sense – the idea that a food can be so packed with nutrients it does amazing things for your health. I think that the humble red lentil really does deserve to be called a super food in a different sense – like couscous, eggs and fresh fish, they’re both really nutritious and really convenient to cook. Lentils are also really cheap, and keep forever. If you’ve only ever made bolognese with meat or ready made veggie mince, giving lentil bolognese a go will give your wallet a break.
I use a no added salt yeast extract from a health food shop – Marmite and Vegemite would be just as good. 2 fresh garlic cloves would be a good substitute for the garlic granules that we used. If you don’t like mushrooms try frozen peas. Serve with a salad – or just lashings of grated cheese.
- 1 onion
- 300g mushrooms
- 1 desertspoon garlic granules
- 1 tin tomatoes
- 4 oz lentils
- 2 tsp vegetable stock powder
- 1tsp yeast extract
- 1 desertspoon puree
- Peel and dice the onions and slice the mushrooms.
- Fry the onions and mushrooms with the garlic granules until the onion is going translucent and the mushrooms are shrinking.
- Stir in the lentils and tinned tomatoes, plus 300ml freshly boiled water and the stock powder.
- Cover and simmer for 15 minutes, or until the lentils are tender. This is a good time to start your pasta, while the sauce simmers.
- Stir in the yeast extract and tomato puree and keep warm until needed. Serve with lashings of cheese.
- add yeast extract and tomato puree and keep warm. Mix with pasta nad sprinkle liberally with cheese