The Green Gram
Community Refill Shop
About the Recipe
A tasty and filling bolognese sauce, delicious served with your favourite pasta shapes and garlic bread. We've suggested green or speckled lentils, but you can swap for red lentils or your preferred type of beans.
Not feeling the veggie vibes completely? Try mixing half and half with your usual meat recipe for a healthier option!
Ingredients
½ tbsp olive or rapeseed oil
1 celery stick, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
100g mushrooms, finely chopped
400g tin chopped tomatoes
1 tbsp tomato purée
½ tsp oregano
½ tsp thyme
200g green or speckled lentils
100ml red wine
500ml hot water
2 tsp vegetable bouillon powder
1 tsp nutritional yeast flakes
½ lemon, juice only (optional)
salt and black pepper
Preparation
Mix the bouillon powder and hot water to make a stock.
Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft.
Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated.
Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast flakes. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Add the lemon juice if using, and serve.
Serve with your favourite pasta shapes and grated cheese, or use in lasagne. Freeze portions for a quick, easy meal when you’re busy!