Red Lentils are my favourite substitute for a meal where traditionally, mince is made in a tomato sauce. I used to used quorn mince but the flavour profile added by red lentils is so much more satisfying.
This basic recipe can be used for pasta bolognese, a lasagne base, pasta bake, stuffed pasta shells and so much more. It can be made in the slow cooker as I’ve done here which is my favourite method, or in a large pan on a hob.
This is the prefect dish for a quick turn around on a busy day and only needs 10 minutes of prep time. If you have an early start the next day, you could even prepare your ingredients the night before and store in an airtight container in the fridge. When it’s time for dinner, all you need is the time it takes to cook some pasta.
Make sure you rinse your lentil thoroughly before use to remove and dust or debris. If you are making this in a pan, also soak them for around 30 mins before use to speed up cooking time.
Serves 4
Time - 10 mins prep, 4 - 8 hrs cooking
Ingredients
250g red split Lentils, rinsed
1 red onion, finely chopped
1 stick of celery, finely chopped
1 large carrot, finely chopped
2 garlic cloves, finely chopped
150g white mushrooms, diced
300ml passata
250ml veg stock
1 tsp dried oregano
1 tbsp marmite
2 tsp light soy sauce
1 tbsp vegan worcestershire sauce
Salt & Pepper to season
Method
- Prepare your vegetables and pop everything into the slow cooker for 6 – 8 hrs on low or 4 hours on high. No oil or precooking is needed.
- Once the bolognese is ready, cook some pasta of your choice according to the instructions and serve.
