Lentil Linguine Bolognese Lentil Linguine Bolognese
Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
For the bolognese
  • 1 brown onion, finely diced
  • ½ carrot, finely diced
  • 2 garlic cloves, finely sliced
  • 1 veg stock cube
  • 30 g tomato puree
  • 1 tsp dried oregano
  • 200 ml boiled water
  • 80 g mushrooms, sliced
  • 210 g finely chopped tomatoes
  • 400 g green lentils, drained
  • handful of torn basil
  • olive oil, drizzle
  • salt and pepper for seasoning
  • grated parmesan, garnish
Lentil Linguine Bolognese

A delicious plant based alternative to spag bol!

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  1. Heat a large, wide based pan with a drizzle of olive oil over a medium heat. Once hot, add the onion, carrot, garlic and a pinch of salt and cook really slow for 1/2 hour on a low heat to soften the veg.
  2. Meanwhile, dissolve the veg stock cube in the boiled water with the tomato puree and oregano. This is the tomato stock.
  3. Add the mushrooms to the carrot and onion mixture and cook for 5 minutes. Then add the tomato stock with the finely chopped tomatoes and the green lentils and cook for 2 minutes. Add some torn up basil leaves and stir through.
  4. Serve the bolognese with pasta of your choice, we had linguine as we prefer it to spaghetti. Follow the cooking instructions on the packet.
  5. Garnish with parmesan cheese, black pepper and a basil leaf. We used vegan parmesan cheese to make this dish completely plant based but you can use normal parmesan if you'd like.
  6. Serve up with some garlic bread.
Lentil Linguine Bolognese Lentil Linguine Bolognese
Lentil Linguine Bolognese

A delicious plant based alternative to spag bol!

favorite
print
like
Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
For the bolognese
  • 1 brown onion, finely diced
  • ½ carrot, finely diced
  • 2 garlic cloves, finely sliced
  • 1 veg stock cube
  • 30 g tomato puree
  • 1 tsp dried oregano
  • 200 ml boiled water
  • 80 g mushrooms, sliced
  • 210 g finely chopped tomatoes
  • 400 g green lentils, drained
  • handful of torn basil
  • olive oil, drizzle
  • salt and pepper for seasoning
  • grated parmesan, garnish
  1. Heat a large, wide based pan with a drizzle of olive oil over a medium heat. Once hot, add the onion, carrot, garlic and a pinch of salt and cook really slow for 1/2 hour on a low heat to soften the veg.
  2. Meanwhile, dissolve the veg stock cube in the boiled water with the tomato puree and oregano. This is the tomato stock.
  3. Add the mushrooms to the carrot and onion mixture and cook for 5 minutes. Then add the tomato stock with the finely chopped tomatoes and the green lentils and cook for 2 minutes. Add some torn up basil leaves and stir through.
  4. Serve the bolognese with pasta of your choice, we had linguine as we prefer it to spaghetti. Follow the cooking instructions on the packet.
  5. Garnish with parmesan cheese, black pepper and a basil leaf. We used vegan parmesan cheese to make this dish completely plant based but you can use normal parmesan if you'd like.
  6. Serve up with some garlic bread.