Vegan Lentil Bolognese

Ok everyone…this veggie option is great because you can throw it together in about half an hour which makes it a perfect weeknight meal for other veggies like me. Lentils are packed with protein and they make a great texture for this chunky sauce. This is also wonderful for meat-eaters as a healthier option to red meat. If you want to cut down on carbs as well try enjoying this with vegetable noodles instead of pasta.

Ingredients:

1 cup Red Lentils rinsed
2 Garlic Cloves crushed
1 Tin Crushed Tomatoes
1 Large Carrot grated
1 Large White Onion finely chopped
1 tsp Dried Basil
1 tsp Dried Oregano
1 tsp Dried Parsley
1 tsp Dried Red Pepper Flakes
Water
Olive Oil
Salt and Pepper

Method:

1. In a large skillet, heat about 2 tbsp of olive oil and add in the crushed garlic. Fry the garlic for  a minute and then add in the finely chopped white onion. Allow to fry until the onion becomes translucent.
2. Add in the grated carrot and the rinsed and picked through red lentils. Sprinkle in the dried basil, oregano, parsley, and the red pepper flakes.
3. Mix it all together and then pour in the tin of crushed tomatoes. Fill up the empty tin with water and add that to the mixture as well. Combine and season with salt and pepper.
4. Cook for 20-25 minutes on low heat until the lentils are softened. Serve over spaghetti or courgette noodles and enjoy!
   

   Vegan Lentil Bolognese