Vegan Lentil Bolognese Sauce with Herbs
Ingredients
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 3-4 mushrooms, finely diced
- 1 tbsp tomato purée
- 1 tbsp sundried tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 400g can chopped tomatoes
- 340g can lentils, drained & rinsed
- salt & pepper, to taste
- a sprinkle of nutritional yeast
Preparation
Make sure to top it off with loads of nutritional yeast as a substitute for parmesan cheese.
Sauté the onion, garlic & carrot in a saucepan with a little water/oil. Cook on a medium heat for 5-8 mins until everything is soft.
Add in the mushrooms and further cook for 3 mins until the mushrooms are soft.
Stir in the sundried tomato paste & tomato purée, then add in the dried herbs. Stir well until fragrant.
Pour in the chopped tomatoes & lentils, then add just a little water to loosen it all up a bit. Bring to the boil, then once it starts to bubble, turn the heat down to medium-low to simmer for 15-20 mins until the sauce has reduced. Season with salt and pepper and sprinkle in a little nutritional yeast.
Serve with pasta and sprinkle with more nutritional yeast! Enjoy!
