Lentil Bolognese

there’s nothing better than a big spag bol with garlic bread

I bet you could make this dish, feed it to your meat eating friends/family and they would all say it didn’t need the meat. And hopefully that it beats the classic spag bol.

Lentils, substituting the mince in this dish, are full of protein and fibre and have bucket loads more nutritional value than mince. They take less time to cook and last longer meaning this is another dish that is perfect to cook in batches and refrigerate/freeze. Just what you need on those nights when you have little time to make something nutritious.

I’ve added some miso paste to give the dish a little extra/different flavour. Serve with pasta of your choice. I have gone for wheat spaghetti.

I can’t eat spag bol without garlic bread, and to my amazement Sainsbury’s sell a vegan one. Which is the cheapest one there! It is in orange and white packaging and is their ‘basic’ brand. It costs 40p and still has all of the garlicky deliciousness to it.

feeds 4 people
takes approx. 20 minutes in total.

1 can of green lentils (drained and rinsed)
500ml water
1 white onion (diced)
3 garlic cloves (crushed)
1 can (400g) tinned tomatoes
100g tomato puree
150g mushrooms (diced)

1 aubergine (cubed)
1 tablespoon miso paste
salt and pepper
oil of choice

1. In a pan, with oil of choice sauté the onion and garlic until browned.
2. Add your mushrooms, aubergine, tinned tomatoes, tomato puree and miso paste to the same pan as the onions and garlic and combine thoroughly. Season with salt and pepper.
3. Empty lentils in this pan.
4. Let simmer for 5 minutes before serving with pasta of choice.

Share and tag your creations with me on Instagram @whatluceeats


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