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Veggie Bolognese sauce
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Total Time:
1 hour
Versatile sauce perfect for using up extra veggies, easily swap lentils for meat.
Ingredients:
  • 250 g alliums (onions, leeks or a mixture of both)
  • 12 g garlic
  • 750 g Mediterranean veg (aubergines, courgettes, peppers, mushrooms)
  • 25 ml olive oil
  • 1 tablespoon dried mixed herbs
  • 250 g lentils
  • 1 litre tomato base sauce
  • 1 veg stock cube optional
Instructions:
  • Peel and roughly chop the alliums. Slice the garlic. Roughly chop the Mediterranean vegetables. Heat olive oil in a large pan over medium heat. Add alliums and garlic, cook for 15 to 20 minutes until golden and softened, stirring frequently. Add chopped Mediterranean veg and herbs, cook for 15 minutes until golden and softened, stirring occasionally. Gently crush the vegetables with a potato masher. Add lentils and tomato base sauce, bring to a boil. Stir in 200ml water and stock cube, then simmer for 40 minutes until reduced. Season with salt and pepper. Enjoy with pasta, jacket potato, or as a base for veggie cottage pie or lasagne.

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