Monday, 12 May 2014

Carrot & Lentil Vegetarian Bolognese.

Recently I have been cutting out most meat from my diet and trying to eat a lot more vegetarian I was a vegetarian for 6 years its not been that difficult for me. Here is a super tasty vegetarian bolognese recipe which I completely made up from scratch....the other half even prefers it to regular bolognese and its also extra healthy for the children. So here is what you will need:

  • 2 large carrots grated. 
  • 1 cup of dried red lentils.
  • 1/2 a white onion.
  • 4 large mushrooms.
  • 1 clove of garlic. 
  • 1/2 tsp of paprika.
  • 1tbsp tomato puree.
  • 1tsp of mixed dried herbs.
  • 1 can of chopped tomatoes.
  • 1 can filled with water. 
  • Choice of pasta and cheese to serve. 
This is such a simple recipe start by grating two carrots into a frying plan adding a tablespoon of oil olive, add your onion and garlic diced and your mushrooms roughly chopped. Fry these ingredients until they start to soften. 

Add to the pan the paprika and mixed herbs and they sprinkle in your up of lentils making sure everything is incorporated. Add your tablespoon of tomato puree and then a whole can of chopped tomatoes, fill the empty can with tap water and pour into the pan as well. The lentils will need the extra liquid to absorb and swell whilst they are cooking.

Simmer they whole mixture for between 25-30 minutes until the lentils are soft and have absorbed most of the liquids making sure to stir every few minutes whilst it is cooking. 

Cook your choice of pasta to the packet instructions and serve with a sprinkle of grated cheddar or parmesan cheese. 

So simple yet so tasty you won't even miss the meat I promise! Thank you for reading.


No comments:

Post a Comment